Spinach & Feta Cheese Tart

Helga Glaesel de BlandingMay 29, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I had a big package of feta cheese at home and didn’t know what to do with it. I wasn’t in the mood for a greek salad, so I looked for recipes and this one caught my eye. It is very good! And easy to make. I did substitute de cheddar cheese for mozzarella cheese, though. And I made the pie crust, this link will lead you to the Martha Stewart’s recipe. It is also very easy to make.

Helga

Spinach & Feta Cheese Tart

Original Recipe Yield 1 – 9 inch quiche

Ingredients
½ stick of butter
3 cloves garlic, chopped
3 shallots, chopped
10 oz spinach (1 bag)
1 cup portabella mushrooms, roughly chopped
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk

Procedure:

Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.