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Cheese and spinach tart

Cheese and spinach tart

Leave the puff pastry to thaw.

Thaw the spinach, squeeze the juice very well and put it in a bowl. Add grated cheese, 1 egg, breadcrumbs, salt and a pinch of pepper and mix well.

We put a part of the dough in the tart pan and we stop a part to make the grill above the tart.

We put the spinach composition and we press it well with a spoon. We bend the edges of the dough and make the grid.

Grease the tart with 1 beaten egg, sprinkle with poppy seeds and put in the preheated oven for 30-35 minutes.


TURPLE WITH SPINACH AND CHEESE FETA

I saw this recipe in one of Jamie Oliver's shows and I found it fantastically appetizing. The content is creamy and aromatic, and on the outside, the tart is crunchy. It is also a good way to convince the little ones to eat spinach, if they are more capricious. I guarantee you will like them!

Amount: 8 servings

Preparation time: 30 minutes

  • 300 g frozen or fresh spinach
  • 250 g feta cheese
  • 50 g of cheese
  • 2 eggs
  • pepper, salt, oregano, sweet paprika
  • grated peel of a lemon
  • 8 thin pie sheets
  • oil
  • optional: basil, rosemary

Method of preparation

The oven is heated to 200 C.

Put the spinach in a pan with a little oil and leave it over medium heat until it thaws. If you have fresh spinach, wash, drain the leaves well and do the same, stirring often in the pan.

The feta cheese is passed with a fork in a bowl. Then add the grated cheese, lightly beaten eggs, salt, pepper, grated lemon peel and a teaspoon of oregano. Mix everything well and when the spinach is soft, add it to the bowl.

Take a baking paper slightly smaller than a tart pan or a heat-resistant pan, crumble and moisten with water. The paper is spread on the bottom of the tray and greased with a little oil.

Place 2 sheets of pie, slightly overlapping, so that they protrude a few cm out of the tray, forming a square. Grease the sheets with oil, sprinkle with paprika and place 3 more layers, greasing with a little oil between each layer.

Pour the spinach and cheese mixture into the pan and grate a little cheese over it. Then fold the edges of the pie sheets so that they cover the whole composition. Grease with a little oil and put a few basil or rosemary leaves over the tart.

Put the tray in the oven for 20 minutes until it browns nicely. After it has cooled a bit, it can be served with a cooked beet salad. (Bake the beets in the oven until soft, about 1 hour, cut into pieces and season with salt, vinegar, oil and grated horseradish).

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Cheese and spinach pie

The recipe for spinach pie that I propose to you today is the right one for this season. Sorry, cheese and spinach pie, I almost forgot to mention the consistent and tasty cheese that is the basis of the filling. Maybe the recipe for this pie will seem more meticulous to some, believe me, but the dough is very easy to work and you will not encounter problems, in addition, the tender spinach leaves are still one of the blessings of spring, so it is good to we consume them now, as they are fresh and full of everything that is best for our health.


Method of preparation

For the top, I put in an bowl the egg, the butter, the malai and I kneaded, gradually adding water and flour until I obtained a dough that is not very hard. We introduce the dough cold until we prepare the filling.

Wash the spinach well, then cook it for a few minutes. Cut the green onion. Put a little butter, green onion and chopped spinach on the fire in a bowl. Leave it on the fire until all the juice falls. In a bowl beat the eggs, add the cheese and grated cheese. and the cooled spinach composition. I didn't add salt because the telemeau was quite salty.

We stop a piece of dough, we spread the rest and place it in the tray in which we put baking paper, We place baking paper over the dough, then we put beans and we put the tray in the hot oven. We leave it in the oven until the dough gets a crust.

Remove the tray from the oven, place the cherry tomatoes, then the filling, taking care to distribute it evenly among the tomatoes. From the stopped dough I made some strips that I knitted and placed on the edge of the tart and formed a star (my little girl's idea) on the surface of the tart. I greased the upper part of the tart with beaten egg.

Put the tray in the oven until browned. It is very good and hot and cold.


Steps

Step 1

Mix the flour with the butter and knead with your fingers until the dough cools with the bread crumbs, add the cheese, egg and cold water, mix until the dough is fine and homogeneous. Let it cool in the fridge for 30 minutes in a food foil.

While the dough is cold, prepare the spinach filling.
Put 2 tablespoons of oil in a pan and fry a little chopped onion until it becomes glassy, ​​then put the frozen spinach and let it simmer until the water drops, season with salt, pepper and a nutmeg powder then let it cool. We can use fresh spinach that we will cook for a few minutes then we put it over the onion, optionally we can put garlic.
In the cooled composition we add: grated cheese, eggs and sour cream.

We take a quarter of the dough, about a good handful and leave it aside, we will decorate the tart from it.
We roll the dough in a round shape with which we line a 24 cm tart shape and pour the filling into the shape.
We spread the dough that we stopped and we cut the bars with which we decorate the tart, I cut the dough with a wheel for the saltines.
Grease the surface with egg yolk and bake for 35-40 minutes until the tart is browned.
Serve hot or cold.


1 puff pastry dough
600g cow's cheese
4 eggs
50g cream
200g frozen spinach
1/2 red bell pepper
7 cherry tomatoes
8 bunches of broccoli
salt
pepper
nutmeg (optional)

Unwrap the broccoli bunches and boil them in salted water for 3 minutes.
Mix the cheese together with the spinach (thawed and drained) and the beaten eggs with the cream. Add salt and pepper to taste and a nutmeg tip. Mix well until the composition is homogeneous.
Cut the bell peppers into slices and mix them with the cheese.
Spread the dough then place it in the pan greased with butter and lined with flour and prick it with a fork from place to place. Add the cheese mixture with spinach and cut off the excess dough.
Wash the cherry tomatoes and cut them in half and place them on top of the cheese composition, alternating them with broccoli.
Put the tray in the preheated oven for about 50 minutes, until it browns nicely.
Allow to cool slightly and cut the tart.

Try this video recipe too


How do we prepare the tart recipe with spinach and urda?

In a bowl put flour, in the middle a hollow is formed then add oil, egg, water, salt powder, teaspoon of sugar and vinegar.

Knead the mixture until you get a dough that is easy to spread with the rolling pin.

The dough is put in the fridge for half an hour, then it is taken out and with the help of a rolling pin we spread about 2/3 for the dough tart and we keep the rest for decoration.

Grease a 25 cm tart pan with butter, place the dough in the pan, cut the edges and prick the dough from place to place with a fork.

The decoration of the tart

For decoration, I thought of some popcorn, but you can decorate as you like.

I cut with a shape some discs from the dough to which I joined the edges, rolled, then I made the flowers and some leaves that I cut and cut with scissors.

Spinach and urda tart filling

Heat the oil in a pan, add the cleaned and washed garlic cloves, but whole (not crushed), then. when they start to turn golden, take them out, add the drained frozen spinach or the green spinach washed and scalded beforehand.

Mix well, add pepper and salt to taste then cover with a lid and leave to harden for another 5 minutes.

Remove the composition from the heat and leave to cool, then add the ricotta and eggs.

Mix well, put everything on top of the tart dough and then sprinkle the Parmesan cheese on top and put in the oven for about 30 minutes at 180 degrees Celsius.

After it has lightly browned on the surface, remove from the oven, it can be served hot or cold as desired.

That's it, the tart recipe is ready. A simple tart, delicious and easy to prepare

I highly recommend you to try this recipe.

I enjoy cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


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In a bowl put sifted flour and add cold butter and mix until you get a crumbly dough, then add beaten eggs, water and salt. Knead until you get a homogeneous dough that you will give for at least 30 minutes in the refrigerator.
Meanwhile, mix the cheese with the spinach and then add the beaten eggs. Add salt and pepper to taste and a nutmeg tip. Mix well (with a vertical mixer) until the composition is homogeneous.
Take the dough out of the fridge and divide it into 2 parts. Spread a sheet of dough then place it in a pan greased with butter and lined with flour. Add the spinach cheese composition and cut off the excess dough.
Spread the rest of the dough, then cut strips of dough and place them over the cream cheese.
Grease the dough with beaten egg yolk with milk then sprinkle with sesame seeds. Put the tart in the preheated oven for about 50 minutes, until it browns nicely.

Try this video recipe too


CAKE WITH SPINACH AND CHEESE

I really like the spinach and cheese tart. Spinach and cheese are a perfect combination, so we put them in a tart that we can serve as an appetizer, for dinner and why not when we have guests & # 8230 Just try it!

INGREDIENT:
(for a tart with a diameter of 25 cm)

For the countertop:
220 g flour
8 g yeast praosapata
2 tablespoons milk
1 or
100 g butter (melted and cooled)
1 teaspoon grated salt

butter and flour to line the baking tin

For the filling:
200 g spinach (weighed after scalding)
200 g Philadelphia cream cheese
100 g cheese
50 g goat cheese
3 eggs
salt
pepper
1 nutmeg powder

To start, prepare the dough, mix the yeast with the warm milk, leave it to rise, then put it over the flour and mix. Add the melted and cooled butter, salt and knead the dough a little. We leave it in a warm place, in a covered bowl until it grows & # 8211 during this time we take care of the filling.
Freshly washed spinach very well under running water, cleaned of tails and scalded, drain, then chop.

Mix the spinach with the rest of the ingredients (except the goat cheese) for the filling until the composition is homogenous.

Spread the dough into a thin sheet (3/4 of it) and place it in the baking tray lined with butter and flour. Pour the spinach cream and cheese over the dough, and chop the goat cheese into cubes that we will put over the spinach composition from place to place. From the rest of the dough we make a grid or a small lace on the edge for the tart, or we can cut various shapes that we put directly over the spinach.

Bake the tart in the preheated oven at 180 ° for 35-45 minutes, depending on the oven.