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Categories:
flour margarine vegetable onion garlic frozen spinach Feta cheese Ricotta cheese eggs fresh mint mixed greens lemon wedges
Viewed: 37 - Published at: 9 years agoIngredients
- 2 1/4 cups all-purpose flour
- 2/3 cup margarine, chilled
- 3 tsp vegetable or olive oil
- 1 None onion, finely chopped
- 2 cloves garlic, minced
- 8.75 oz frozen spinach, thawed, excess liquid squeezed out
- 2 oz reduced-fat feta cheese, crumbled
- 14 oz fresh reduced-fat ricotta cheese
- 6 None eggs, at room temperature
- 2 tbsp fresh mint, chopped
- None None mixed greens, to serve
- None None lemon wedges, to serve
Method
- In a food processor, process flour and margarine until mixture resembles fine crumbs. Add 1/4 cup ice water and pulse until mixture forms a ball. Wrap dough in plastic wrap and chill for 30 mins.
- Preheat oven to 350°F. Grease and line a 10x6 inch tart pan with parchment paper. On a floured surface, roll dough out to form a rectangle slightly larger than prepared pan then use to line pan. Trim edges and prick base with a fork. Chill until required.
- Meanwhile, to make the filling, heat oil in a frying pan over medium heat. Add onion and garlic. Sweat, stirring, for 3 mins, or until soft. Add spinach and cook for 1 min, stirring, until heated. Season. Let cool slightly. Transfer 1/2 mixture to tart shell. Sprinkle with feta and ricotta. Top with remaining spinach mixture.
- Whisk together eggs and mint. Pour over filling in pan, smooth surface and bake for 40 mins, or until golden and set. Let cool for 5 mins.
- Serve with mixed greens and lemon wedges.
