Spinach, Feta & Pine Nut Tart Recipe

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Spinach, Feta & Pine Nut Tart
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Ingredients
12
Count
Nutrition
2485
Calories
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Keep a fine eye on these as they can get dark really quickly.
  3. Next, cook diced onion in a large heavy skillet cook in oil, over moderately low heat, stirring, until softened. Squeeze thawed spinach to remove as much liquid as possible and stir with salt into onion. I usually place my spinach in a clean kitchen towel and then squeeze out over the sink.
  4. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. If you do make the filling ahead of time, let the filling get up to room temperature before proceeding.
  5. Unroll a package of phyllo sheets and lay out on a board. Cover with a damp towel.
  6. In a small saucepan melt butter and cool slightly. Coat a baking sheet with a little of the melted butter ? just brush it on the surface. Lay down one sheet of phyllo on the baking sheet and brush that with butter.
  7. Sprinkle 1 tablespoon parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons parmesan. Now, I actually forgot to sprinkle my phyllo sheets with parmesan as I stacked them up. But, I was able to gently lift half of each sheet up and then sprinkle with cheese, then lift the other side and repeat.
  8. Ideally, you will not forget the cheese the first time around. Arrange the last phyllo sheet on stack and lightly brush with butter. Spoon filling onto phyllo, spreading evenly, leave about a one inch border around the edges. Carefully fold edges of pastry up and over filling a little, leaving center uncovered. Lightly brush top of phyllo with butter. I had a slight sticking problem with the bottom sheet pf phyllo to the baking sheet, but I just very gingerly peeled it up to fold over. I got it all up with just a couple of places were it tore, but after it finished baking, you couldn?t tell at all.
  9. Sprinkle remaining 1/4 cup parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2484.82 Kcal (10403 kJ)
Calories from fat 1715.6 Kcal
% Daily Value*
Total Fat 190.62g 293%
Cholesterol 663.57mg 221%
Sodium 4804.94mg 200%
Potassium 4118.59mg 88%
Total Carbs 113.83g 38%
Sugars 11.84g 47%
Dietary Fiber 18.86g 75%
Protein 95.51g 191%
Vitamin C 167.1mg 279%
Vitamin A 0.7mg 24%
Iron 28.6mg 159%
Calcium 2216.2mg 222%
Amount Per 100 g
Calories 199.54 Kcal (835 kJ)
Calories from fat 137.77 Kcal
% Daily Value*
Total Fat 15.31g 293%
Cholesterol 53.29mg 221%
Sodium 385.85mg 200%
Potassium 330.74mg 88%
Total Carbs 9.14g 38%
Sugars 0.95g 47%
Dietary Fiber 1.51g 75%
Protein 7.67g 191%
Vitamin C 13.4mg 279%
Vitamin A 0.1mg 24%
Iron 2.3mg 159%
Calcium 178mg 222%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.8
    Points
  • 69
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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