Spinach, Feta & Pine Nut Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from /2006/04/11/phun-with-phyllo-spinach-feta-pine-nut-tart/ Ingredients:
1/2 cup pine nuts |
1 medium onion, finely diced |
2 tbsp olive oil |
20 oz spinach |
1/2 tsp salt |
2 large eggs |
3 oz feta (1/2 cup) |
1 tbsp fine dry bread crumbs |
114 grams phyllo sheets (6 sheets) |
5 tbsp unsalted butter |
6 tbsp parmesan cheese |
1/4 cup parmesan cheese |
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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