Fetta Spinach Leek Tart Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the phyllo shells on a rimmed baking sheet and set aside.
• In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
• Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.

Steps:

• Preheat oven to 200°C.
• Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• Combine in a bowl sour cream, cream and lightly beaten eggs.
• Mix together.
• Add the crumbled Feta, spinach and coarsely shredded basil leaves.
• Season with cracked black pepper. stir well.
• Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• Gently push the pastry into the sides of the pan then trim excess pastry.
• Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• Pour the prepared cream cheese mixture into the pan.
• Bake in the middle of the oven for 30-35 minutes until firm and golden.
• Remove from baking tray before serving or cutting.

Steps:

• Melt butter in pan, add sliced leek.
• Cook, stirrng for 3 minutes till soft, remove from heat.
• Place thawed spinach into sieve and press to remove excess water.
• Add to leek mixture.
• Combine sour cream and eggs in a bowl.
• Stir in leeks,spinach,cheese and salt and pepper.
• Heat oven to 190 C.
• Lightly grease pie tin.
• Line tin with pastry, prick base with fork.
• Bake pastry for 15 minutes.
• Pour mixture into pastry shell.
• Bake 30 minutes.

Steps:

• Heat oven to 400°F.
• Mix all ingredients except phyllo dough and butter until blended.
• Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
• Spoon spinach mixture into phyllo cups.
• Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.