Spinach, feta, and pine nut tart
- 10 ounces, or about 2/3 recipe, basic short pastry
- 2 tablespoons olive oil
- 2 sweet onions, minced
- 1 pound spinach leaves, washed and drained
- nutmeg for grating
- 8 ounces feta cheese, crumbled
- 1 extra-large egg
- 1 extra-large egg yolk
- scant 1 cup heavy cream
- 1/3 cup toasted pine nuts
- ¼ cup freshly grated Parmesan
Instructions:
This tart is based on the Greek spanakopita.
- Roll out the pastry on a floured surface to about 1/8-inch thickness, then use it to line a tart pan with a removable bottom that is 9–10 inches in diameter and 1½–1¾ inches deep. Leave a little excess pastry hanging over the sides. Let rest in the refrigerator for at least 30 minutes.
- Meanwhile, prepare the filling: Heat the olive oil in a pan and fry the onions with a little salt and pepper until soft but not browned, 6–8 minutes. Wilt the spinach leaves in a large pan in several batches, stirring. As each batch is wilted, transfer to a colander. Press down on the spinach with the back of a ladle to squeeze out the excess water. Let the spinach cool slightly, then roughly chop.
- Put the onion and spinach in a large bowl and grate over a little nutmeg. Add the feta, egg, egg yolk, cream, and a generous grinding of black pepper. Add a pinch of salt to taste, bearing in mind that the feta is already salty. Finally, fold in the pine nuts and 3 tablespoons of the Parmesan. Keep refrigerated until ready to use.
- Heat the oven to 400°F. Line the tart shell with foil and fill with pie weights. Bake until set and lightly golden, 15–20 minutes. Remove the foil and weights and return to the oven to bake until golden brown, 5 minutes longer. Remove from the oven and reduce the oven temperature to 325°F. Use a sharp knife to trim off the overhanging pastry, then set aside to cool.
- Spread the filling evenly in the pastry shell, then sprinkle with the remaining Parmesan. Bake until the top is golden brown and the filling has set, 35–40 minutes. Let cool slightly before unmolding, slicing, and serving.