Tuesday, April 5, 2011

Spinach Tart

So I just finished my last presentation for quite some time, the next few weeks should be a lot calmer now. So I hope to post more often now, especially since the weather is great and taking pictures is a lot easier now.

Even though I didn't post much here, I actually have been cooking. I ordered Heidi Swansons cookbook Super Natural Cooking a few weeks ago, and since it arrived last week I already used some of the recipes in there. The risotto-style "Quinoa with Crescenza" was great!

Spinach Tart

1 round whole wheat pastry dough, rolled out
100g Feta
400g frozen spinach, (thawed)
garlic powder
a handful roasted pumpkin seeds, chopped

Preheat your oven to about 200°C or 400°F. Place pastry in a pan; press to fit into bottom and up the sides of the pan.
If you your spinach is frozen, heat it in a skillet with a little bit of water until it is thawed, you don't have to cook it. Add salt (not too much, the feta is salty too) and garlic powder. I like to use a lot, but just use as much as you like. Mix in the pumpkin seeds.
Crumble the feta onto the pastry. Pour the spinach into the pan and spread out evenly.
Bake for about 30 minutes.

Serves 3-4.

Note: I used a pre-made whole wheat pastry dough here, but you could make your own if you wanted to.

1 comment :

  1. Hey Lena, in my recipe I just used the regular ole brown lentils. I couldn't find red or green in any grocery store here unfortunately. The brown worked great!

    This looks so good. Spinach tarts are one of my favorite brunch foods. This is a keeper for sure.