Spinach Tart
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 1 puff pastry sheet
  • 500 gr. / 18 oz. spinach either fresh or frozen, thawed
  • 3 scallions, sliced
  • 1 onion, sliced
  • 7 slices of bacon, chopped
  • 4 tbsp fresh dill, chopped
  • ¼ cup dry white wine
  • 1 cup graviera cheese, you can replace it with gruyere if you can’t find graviera
  • 100 gr. / 4 oz. feta cheese
  • 1 handful cracked wheat
  • Salt and pepper
For the Mornay Sauce
  • 3 cups milk, scalded
  • 50 gr. / 2 oz. butter
  • 40 gr. / 2 oz. flour
  • 1 cup yellow cheese like emental, Edam or Gouda
  • 1 egg
  • ½ tsp nutmeg
  • ½ tsp salt
Instructions/ Εκτέλεση
For the tart
  1. Preheat oven to 175° C / 345° F.
  2. Take a rounded tart pan and butter it well.
  3. Put the puff pastry on it and cut around the edges.
  4. Place a parchment paper and add a package or two of lentils or beans.
  5. Bake in the middle place of your oven for ten minutes.
  6. Remove take out the lentils or beans and set aside.
  7. Don’t throw the legume, you can store them and use them again.
For the Spinach Filling
  1. In a deep pan sauté the bacon bits in medium heat for about five minutes.
  2. Add all the vegetables except the spinach, the wine and continue to sauté until they become soft.
  3. Add the spinach and sauté for another 3 to 4 minutes.
  4. Add salt with caution because it has the bacon and the cheese.
  5. I would say ½ tsp is enough, but this is completely a personal opinion.
  6. Add pepper.
  7. Throw the cracked wheat and sauté for a minute.
  8. Remove from fire.
For the Mornay Sauce
  1. In a pot put the margarine in medium heat.
  2. When melted add the flour and stir until it is dissolved.
  3. After cooking it for 3 to 4 minutes stirring occasionally, add the milk slowly, slowly and stir until the batter begins to thicken.
  4. Remove from fire, add the egg and the rest of the ingredients.
  5. When everything is incorporated the sauce is ready.
  1. Preheat oven to 175°C / 345° F.
  2. Place the spinach filling on the puff pastry.
  3. Pour the mornay sauce on top and bake for about 20 to 30 minutes or until the sauce on top has stabilized and has taken a golden brown color.
  4. Remove from the oven, let it cool for 10 to 15 minutes, cut and serve.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/spinach-tart/