Greek Spinach Tart

I discovered this recipe through Vegetarian Times back in March of 2009.  It was a hit the first time I made it.  The recipe is modeled after Greek Spanakopita, which are pastries filled with chopped spinach, feta cheese, onions or scallions, egg, and seasoning.  The filling is wrapped or layered in phyllo pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.  I’ve seen spanakopita resemble wontons, calzones and even as small cups made in a muffin tin.

Spinach tart recipe

I love this recipe because it:

  1.  Is fairly inexpensive to make

  2. It doesn’t take long to prepare and cook

  3. Has a surprisingly nice flavor profile

  4. Re-heats very well

  5. Is a vegetarian version, with *VEGAN OPTION (see bottom of post)

 

This recipe has been adapted from the Vegetarian times version.  They use bread crumbs and red bell peppers, as well as puff pastry instead of phyllo dough.  I opted for phyllo since it doesn’t contain hydrogenated oils.

Spinach tart recipe ingredients

  1. REMOVE PHYLLO DOUGH FROM PACKAGE ABOUT 2 HOURS BEFORE YOU WANT TO COOK THIS!  (SEE PACKAGE DIRECTIONS)

  2. Remove tofu block from package.  Fold dish towel in half, place tofu on towel and fold towel over tofu, sandwiching it between the towel layers.  Place on a plate, then place another plate on top.  Balance something heavy on top of the plate to help squeeze excess liquid from tofu.  ( I use a small bowl with some apples in it, but it could be anything weighing a few pounds)

  3. Preheat your oven to 350 degrees.  Rub some olive oil on the bottom and sides of a glass 9×13 baking dish.

  4. Toss fresh spinach in a LARGE bowl.  Using scissors, “chop” spinach up a bit in the bowl.

  5. You can do one of 2 things now: 1)  Crumble feta and half block of tofu by hand, dice onion and garlic.  Place in bowl with spinach.  OR 2)  place onion and garlic in food processor and pulse until chopped.  Dump in bowl, and process feta and tofu until it is crumbly and put in bowl. (I love the consistency a food processor gives!)

  6. Add raisins, lemon juice, olive oil, oregano and salt.

  7. Stir everything well and pour into glass dish.  Spinach cooks down a lot, so it’s ok if it seems really full!

Spinach Tart 2

Now for the fun part!  Roll out your dough sheets.  Get out your pastry brush (or new paintbrush-I suppose a paper towel dipped in oil could work too?) and a little dish of olive oil or melted butter or any veggie oil.

Spinach tart recipe 1

Place one layer of dough over the top of your spinach mixture.  Paint the top with oil.

Spinach tart recipe 2

Now add a second layer of dough and brush the top.  Repeat until you’ve used about 10 layers.  This part is totally up to you.  Use 2 layers or use 20!

Spinach tart recipe 3

Place in the oven and bake for about 40 minutes.

Spinach tart recipe 4

Spinach Tart Plated

Yummy, flaky goodness!  BTW- this recipe could be** vegan quite easily if you omitted the feta and added more tofu!

Now we can all have a little piece of Greece without leaving our kitchen! (Although I would GLADLY travel all the way to Greece to eat traditional Spanakopita!)

Greece

ENJOY!

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