Ingredients
Spinach, Ricotta & Fetta Tart
- 500g Frozen Chopped Spinach, Defrosted and liquid squised out
- 6 eggs
- 150g cream, Thickened cream or pouring cream
- 100g tasty chesse, Cut in small cubed
- 200g Fetta Cheese, Crumbled (100g for the filling and 100g to crumble ontop
- 60g Parmesan cheese, Cut in small cubes
- 375g smooth ricotta cheese
- 1 1/2 level tsp Garlic powder
- 1 1/2 level tsp Onion powder
- 1/2 level tsp black cracked pepper
- 1 level tsp salt
- 2 sheets of frozen puff pastry
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 1. Preheat the oven to 180c ff, prepare a baking dish (I used a rectangular tart tin) lightly greased, defrost the frozen spinach and squise acces moisture out and thaw out 2 sheets of puff pastry.
- 2. Add 100g tasty chesse, cubed and 60g parmesan cheese, cubed to the mixing bowl and grate 7 sec / speed 8. Empty the cheese into a dish and set aside
- 3. Add 6 eggs, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1/2 tsp black cracked pepper & 1 tsp salt to the mixing bowl and Mix 10 sec / 5. Scrape the sides of the mixing bowl
- 4. Add reserved grated cheese, 100g fetta cheese crumbled & 375g smooth ricotta cheese and Mix 4 sec / Reverse speed 3. Scrape the sides of the mixing bowl.
- 5. Add 500g of chopped spinach (moisture squised out) to the mixing bowl and Mix in with the spatula until well combined.
- 6. Line the base and the sides of earlier prepared baking dish/tart tin with puff pastry & trim the edges.
Pour the filling into the pastry casing, top with 100g crumbled fetta and bake in pre-heated oven at 180c ff for 35 to 45 min or until cooked and golden.
Allow to cool 10 min before slicing and serving.
Tip
The spinach, ricotta & fetta filling can also be used to make mini pies baked in a muffin tin, (preferably a silicone non stick muffin tin)
Cut the puff pastry into rounds big enough to fit up the sides of the muffin tin/holes, add the filling and crumble fetta cheese on top then bake in pre-heated oven at 180c ff for 35 to 45 min.
The spinach and cheese filling would be sufficient to make at least 36 to 40 mini pies with and you will need additional puff pastry sheets.
Enjoy !!
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments