Spinach and sausage tart
I chopped the green onion and put it on the fire in a pan with the butter. After I washed the spinach well, I scalded it, then I finely chopped it and put it in the pan over the onion. fire for about 15 minutes.
I put the cheese on the small grater and mixed it with 3 beaten eggs. I cut the sausages into slices. I mixed the eggs with the cheese, onion and spinach, the 2 tablespoons of breadcrumbs and the pieces of sausages.
I greased a bowl with butter, I placed the thawed piece of dough, I pricked it with a fork from place to place, then I put the filling. On top I placed slices of sausages and strips of dough and I greased with egg.
I put it in the preheated oven until it browned, about 40 minutes.
FET AND SPINACH CAKE (without dough)
I don't know how many salty tart recipes I have on the site, but I'm not tired of them. They are made quickly, are tasty and filling and are suitable at any time of the day: on appetizer plates, for breakfast, brunch, lunch, dinner or a snack at the office.
I was thinking of spanakopita, but I wanted something lighter and without the calories in the dough, so I put the composition of the famous and delicious Greek pie in a tart without dough. It turned out wonderful, so it's worth sharing the recipe with you!
1/4 bunch of parsley
10 g of butter to grease the tray
2 tablespoons breadcrumbs for wallpaper.
I chopped the dried onion, green onion and pepper and hardened them, in a tablespoon of oil, until they softened a little, then I added the spinach, covered the pan with a lid and let them simmer together for a few minutes. . I took the lid off, made sure the liquid had evaporated, then turned off the heat and set the pan aside to cool a little.
I heated the oven to 200 degrees.
I wallpapered a round shape, 26 cm in diameter, with butter and breadcrumbs.
I prepared the dough: in a bowl I put the eggs, flour, milk and spices (which you can buy with a 10% discount on SpiceHub, using the code SH10) and I homogenized them with a tel. I added the grated curd, the crushed feta and the hardened vegetables. I homogenized and poured the mixture into the mold.
I baked the tart for about 30 minutes, until it coagulated well and browned nicely. After baking, I let it cool in the form, then I moved it carefully on a plate and sliced it. It is good both hot and cold or lightly heated in the microwave. I like it in two combinations: for breakfast with soft eyes or, for lunch or dinner, with hot sauce and Greek yogurt.
I hope you like it and test it in your kitchens!
Tart with spinach and cottage cheese
The tart with spinach and cottage cheese is delicious and very easy to make.
- 300 g puff pastry
- 300 g spinach, chopped
- 300 g of cottage cheese
- Olive oil
- 3-4 eggs
- Salt and pepper to taste
Method of preparation
Preheat the oven to 200 degrees. Meanwhile, spread the puff pastry dough on the bottom of the oven tray (slightly deep) in a thin layer, spreading upwards on the edges. Put the tray in the oven for 15 to 20 minutes - it should bake a bit.
Meanwhile, sauté the spinach in a little olive oil in a pan, then, after turning off the heat, mix the cottage cheese with the spinach and season to taste.
After removing the tray from the oven, spread the filling over the dough. From place to place make a hole in the filling and add an egg. A little oil dripped on them. Put the tray back in the oven, at 200 degrees, until the eggs are well cooked.
Egg and spinach tart
Sprinkle the flour on the worktop and transfer the dough from the bowl. Add flour and fish dough.
Knead by hand for a few minutes until the dough becomes harder and no longer sticks to your hands.
Divide the dough into 2 equal pieces. Put the two pieces in 2 bowls and cover with plastic wrap. Put in the fridge for 30-40 minutes.
Meanwhile, cut the bacon into small pieces and put it in a pan with a tablespoon of olive oil.
Brown the bacon for a few minutes and then add the finely chopped onion. Stir and sauté some onions.
Add salt, ground pepper and half a finely chopped bell pepper. Stir and heat the pepper a little.
Unwrap the sausages in leather and cut them into small pieces.
Add the sausages to the pan together with 1 teaspoon of herbs and cook for a few minutes.
With a spoon, squeeze the meat from the sausages to grind. Add the spinach (take the spinach out of the freezer in time and put it in a sieve under a stream of cold water to thaw).
Stir and cook the spinach for a few minutes.
Remove from the heat and set aside.
Take the dough out of the fridge and spread it by hand in a round shape. Sprinkle the flour on the worktop and on the sheet so that it does not stick.
Level a little with the twister if necessary.
Place a sheet in the tart pan for the oven. You can sprinkle a little flour in the pan so that the tart does not stick.
Cut the excess edges with a knife. Do not throw away the remaining dough. It can be stored in the refrigerator for other sheets.
Pour the composition into the pan and level with a spoon.
Form with the back of the spoon 6 holes in spinach.
Break one egg in each hole.
Cover with the second sheet of dough. Prick the sheet with a knife tip. Avoid stinging the yolks so that they do not spread.
Beat an egg and grease the tart well.
Put in the preheated oven at 190 degrees. Bake for about 50 minutes on heating up and down without a fan. It must be well browned.
Remove from the oven and let cool for a few minutes. Cut into suitable pieces.
Recipe video EGG AND SPINACH CAKE lower:
Tart recipe with spinach, potatoes and leeks
Mix the flour with the cold butter from the fridge until firm. Mix with 2.3 tablespoons of water until a homogeneous dough is made. Wrap in plastic wrap and refrigerate for 30 minutes. Take it out, spread it on a tart form and put it in the fridge for another 20 minutes. Then place rice or beans on top of baking paper and put in the preheated oven at 180 degrees for 15 minutes. Remove the paper and leave for another 15 minutes.
Put 2 tablespoons of oil and 30g of butter in a pan. Add crushed garlic and sliced potatoes in a layer. Add salt. Lightly brown the potatoes on both sides (5 min). Then remove and place on a paper towel to absorb excess oil. Then put sliced leeks in the pan. Leave it for a few minutes until it softens. Then remove and drain on a paper towel.
Completing the tart:
It is spread in layers: cheese / parmesan, potatoes, leeks, spinach, cheese, potatoes, leeks, spinach (8 layers). Pour the mixture of eggs, milk and sour cream on top. Leave in the oven for an hour and 20 minutes.
Tart recipe with spinach and cheese
Gradually incorporate the cold butter into the flour, thyme and salt mixture. At the end, add the egg and knead until you get a soft ball of dough. The dough can be spread directly on the tray, or it can be wrapped in plastic wrap and refrigerated for at least 40 minutes.
Wash the spinach very well, cut the tails and scald for a few seconds in a pot of boiling water and salt. (Tip: You can put hot tap water directly in the pot to reduce the cooking time). Remove the spinach from the pot and allow to cool. When it has cooled, it is squeezed very well and finely chopped.
Grate the cheese / cheeses in a large bowl, then finely chop the green onions. Heat the olive oil in a Teflon pan. When the oil has warmed up, add the butter cubes, then lightly brown the green onions. After a few minutes, put the spinach in the pan, mix well and turn off the heat.
Put the mixture in the pan over the grated cheese and break the two eggs on top. Mix the composition well.
Remove the shell from the refrigerator and spread it in a thin layer. Put the crust in the tart pan, make a few holes with a fork and cover with baking paper over which sprinkle rice, pasta or dried beans. Bake at 160 degrees for up to 15 minutes. Allow the dough to cool, then pour the composition into the pan. Put the tray back in the oven at 180 degrees for 40 minutes.
Remove the tart from the oven and allow to cool. It can be served plain or with a little chicken or turkey.
Pancakes with spinach and various fillings
Preparation time 20 minutes
Cooking time 30 minutes
- 3 eggs
- 1 teaspoon grated salt
- 1 teaspoon sugar (I did not put)
- 250 ml milk
- 250 ml of plain water
- 100 g fresh or thawed spinach
- 270 g flour
- 5 tablespoons sunflower oil
For the filling
- mushrooms + sauteed garlic + sour cream + parmesan
- or cream cheese (quality!) and salted smoked salmon
- or omelette with telemea and greens
- or telemea with cottage cheese / cheese and olives
- or telemea with cottage cheese / cottage cheese green onion + greens
- or grated cheese + a little cream cheese
- or cream cheese + telemea and greens, etc.
- or avocado paste with cream cheese
PREPARATION Pancakes with spinach and various fillings
All the ingredients should be at room temperature, I boiled the water.
- In a bowl I mixed with the mixer eggs, cold milk, salt and sugar (which I did not put).
- In a blender I put the spinach and the water in which I scalded it to reduce its volume. It can also be cooked with thawed and drained spinach. I mixed until the spinach became fine.
- In the mixture of milk and eggs I started to put flour gradually. I preferred to use the para target now to better control not to make lumps, but I think it worked just as well with the mixer. After the composition thickened, I put some of the spinach mixture in the blender. Then I alternated adding flour, then spinach. The secret to not making lumpy flour is to keep a high consistency of the base, not to put all the liquid in the bowl from the beginning. When the mixture is a little thicker, then it is easier to incorporate flour without making lumps.
- At the end I poured the oil and mixed.
- When fried, it depends on the quality of the pan. If it is special for pancakes and does not stick, then brush with oil only the first pancake pan. Or in series of 3, as you feel the case. The pancakes are returned by throwing, or with a silicone paddle. I put with a polish of the composition in the pan finely oiled and heated without smoking, of course.
- I have listed the fillings above. If you choose to fill with salmon and cream cheese, the pancakes should be cold. They can be eaten at any meal of the day, as an appetizer at a festive meal cut into slices, or they can be taken to work in a casserole.
Liv (e) it!
Other wonderful pancake recipes: Pancakes & # 8211 basic recipe & gt & gt & gt click here
Quiche with leeks
Quiche is a kind of savory tart, a star in French cuisine. It has a crumbly and crunchy dough, and the filling is made from vegetables, meat, cheese and eggs. What I like about quiche is that you can play with composition. If you don't eat meat, you can only make it with vegetables. And the combinations are countless (mushrooms, spinach and even tomatoes). Regardless of the option you choose, quiche is a hearty meal and you can enjoy it both for breakfast and for lunch or dinner. I like to cook it on weekends, when I have more free time, and enjoy it with lettuce and a vinaigrette dressing next to it. Today I'm going to introduce you to my favorite quiche recipe. It is a quiche with leeks, spinach and bacon, absolutely delicious! I don't cook much with leeks, but this quiche is a pretty good "excuse"!
The ingredients are simple and don't require much shopping. For the dough you need 100 grams of unsalted butter, 200 grams of flour and 5-6 tablespoons of cold water. Put the flour and butter, cut into pieces, in a bowl. With your hands, crush the butter and mix it with the flour until you get small crumbs. Add cold water and mix with a spoon. After the water has incorporated, use your hands and form a ball of dough, wrap it in foil and put it in the fridge for 30 minutes.
While the dough is cold, start filling. You need 5-6 slices of bacon, 2 cloves of garlic, 1 large or 2 smaller leeks, a few sprigs of dried thyme, 100 grams of baby spinach, 45 grams of cheddar cheese, 3 eggs, 3 tablespoons sour cream , salt and pepper. Be careful with spinach! If you can't find baby spinach, you can also use frozen spinach, but drain it very well after thawing. Otherwise it will leave all the water in the composition of the quiche and make it soft.
Cut the leek - use only the white part of it, without the green leaves. Cut the bacon into slices and chop the garlic. Put the bacon, garlic and dried thyme in a pan with a little olive oil. After the bacon starts to leave fat and the garlic turns golden, add the leeks over, lower the heat a little, and cover with a lid. This composition should be cooked for about 20 minutes, until the leeks soften well. Stir occasionally.
Meanwhile, spread the dough (it should be about ½ inches thick) on a surface lined with flour. Grease the tart pan with a little butter and place the dough on it, taking care to place it well on the edges of the tray to take a beautiful shape. Prick it with a fork and bake it for 20 minutes, until it turns slightly golden. If it swells during baking, prick it with the fork from place to place. Take it out of the oven when it's ready.
Now, let's get back to the stuffing. After the leeks have softened, add the spinach and keep everything on the fire for a few more minutes. Take the pan off the heat, pour the composition into a bowl and grate the cheddar cheese, add the eggs and cream. Season with a pinch of salt and a little pepper and mix well. Put this composition over the dough and put the quiche in the oven for another 15 minutes.
Spinach tart and moldy cheese
This tart recipe has a special taste, offered by the harmonious combination of spinach flavor with that of moldy cheese. More family members can participate in the preparation of this recipe, so that the cooking is even more pleasant.
To prepare the tarts, you need two different compositions, one for the top and the other for the filling. Thus, family members can share their responsibilities, so that everyone can contribute to the preparation of the Sunday snack. After the compositions have been created, the most important step follows: baking. Ideal in this case is to use an oven with steam cooking function because the steam works in harmony with the traditional heat, so that the tarts get a crunchy texture and have a fluffy interior.
For a tart shape with a diameter of 26 cm
200 g flour
125 g butter
1/2 teaspoon salt
very cold water
150 g spinach leaves
1 clove of garlic
1/2 teaspoon salt
150 g gorgonzola cheese
70 g parmesan
350 g mascarpone
2 egg yolks
1/2 teaspoon freshly ground pepper
30 g pumpkin seeds
1/4 teaspoon chili flakes
Estimated cooking time 1 hour and 35 minutes
Rest time for the dough 1 hour
Method of preparation:
1. For the dough, pour the flour into a grinder. Add cold butter, chopped pieces and salt. Mix until it has a crumbly consistency. Add the egg and gradually a tablespoon of ice water, but not too much. The dough should not become sticky. Knead the dough with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
2. On a surface sprinkled with flour, spread the dough in a sheet 3-4 mm thick. It is placed in a tart form, covered with baking paper. Cut the edges of the dough that exceed the shape. Prick the dough in several places, cover it with baking paper, and sprinkle lentils, beans or rice on top. Preheat the oven to 180 ° C and bake the tart top for 15 minutes.
3. For the filling, mix gorgonzola, grated Parmesan, mascarpone and egg yolks with salt, pepper and sliced garlic. Add the pumpkin seeds and the washed and chopped spinach. Pour the filling over the pre-baked dough. Optionally, sprinkle chili flakes on top.
4. Preheat the oven to 180 ° C, activate the steam cooking function and bake the tart for 25 minutes. Allow to cool before serving.
The recipe is part of the Make Life Delicious recipe series, supported by Electrolux.
The tart with cheese and spinach is delicious. To prepare this tart, let the puff pastry thaw at room temperature. We do the same with spinach.
Finely chop the onion and put it to harden in hot oil in a pan. Leave it until it softens and then add the thawed spinach. Let it simmer for about 15 minutes until all the water it leaves decreases and the spinach remains almost dry. Let it cool.
Mix eggs with grated cheese, add chopped spinach, dill and season with salt and pepper to taste.
We place the thawed dough in a tart pan greased with a little butter. We cut the edges with a sharp knife.
Put the spinach filling on top and level.
From the leftover dough we cut different shapes and place them over the filling.
Cheesecake and spinach can be served both hot and cold.
The source of this recipe is the culinary blog Myra's Kitchen.