Serves 12 (serving size: 1 slice)
We use the same tart shell method from the master recipe for an appetizer inspired by the classic Greek spinach-and-cheese pastry without all the fuss of individual phyllo parcels. A little Spanish pimiento, brightened with a splash of vinegar and oregano, adds pop to the finished dish; gently pickled shallots or chopped green olives would also be delicious. Instead of pine nuts, you can substitute toasted sliced almonds. Make sure to drain the spinach mixture well; extra liquid could make the crust soggy. Let the spinach drain while the crust bakes; then assemble and finish baking the tart just before guests arrive.
- 1 (10-oz.) pkg. frozen chopped spinach, thawed
- 1/4 cup finely chopped yellow onion
- 1 frozen puff pastry sheet, thawed
- 1/3 cup part-skim ricotta cheese
- 1 teaspoon chopped fresh garlic
- 1/2 teaspoon kosher salt
- 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
- 1/4 cup drained diced pimientos
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon red wine vinegar
- 1 1/2 tablespoons toasted pine nuts
- Calories 146
- Fat 9.6g
- Satfat 1.8g
- Monofat 2.2g
- Polyfat 5g
- Protein 4g
- Carbohydrate 12g
- Fiber 1g
- Cholesterol 3mg
- Iron 1mg
- Sodium 190mg
- Calcium 57mg
- Sugars 1g
- Est. added sugars 0g
How to Make It
Preheat oven to 400°F.
Combine spinach and onion in a microwave-safe bowl; cover and microwave at HIGH 1 to 2 minutes. Drain. Let stand in colander 5 minutes, pressing with the back of a spoon to release excess liquid.
Roll out puff pastry to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake for 14 minutes or until light golden. Remove from oven.
Combine spinach mixture, ricotta, garlic, salt, and feta in a bowl. Spread spinach mixture over puff pastry, inside border. Bake for 13 minutes or until crust is golden brown.
Combine pimientos, oregano, and vinegar in a bowl. Sprinkle pimiento mixture and pine nuts over tart. Cut into 12 slices.