Traditional recipes

Spinach tart

Spinach tart

Let's start with the base. We put the flour in a large bowl, and in the middle of it we put the cold butter cut into pieces, the egg and the salt. We start kneading with our fingers until we get a homogeneous crust. Add the milk and knead until you get an elastic dough. We give it a ball shape, wrap it in cling film and leave it in the fridge for at least half an hour.

When it has hardened enough, we spread it in a circle with a diameter about 10 cm larger than the diameter of the tray in which we want to bake the tart, so that it reaches the edge of the tray. Carefully transfer the dough into the mold, then arrange the edges.

Preheat the oven to 190 degrees. Cover the tart dough with baking paper and beans, then refrigerate the tray for 20 minutes.

Bake the base for the tart, for 25 minutes at 190 degrees, then take it out of the oven, take the beans and baking paper, and bake for another 5 minutes. Let's put it aside.


For the filling, sauté the spinach in salted water for 5 minutes. We take it out of the water and let it drain.

Cut green onions, parsley and small dill, mix them with salted cheese, add salt (if needed) and pepper to taste.

Finely chop the spinach, and add it to the mixture of greens and cheese.

For topping, mix the yolks and whole egg with sour cream, salt using a fork.

The oven must be heated to 180 degrees. Place the mixture with spinach on top of the tart base, and then carefully pour the egg and sour cream composition. Bake the tart for 30 minutes, or until lightly browned on top.

Good appetite!


Tart with spinach and cottage cheese

The tart with spinach and cottage cheese is delicious and very easy to make.

ingredients

  • 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 - 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.


Spinach and telemea tart

Easy to prepare and serve, spinach and telemea tart can be a tasty breakfast or, along with a fresh salad, make a light lunch.

TABLE FOR: 6

READY IN: 45 minutes

DIFFICULTY: Relaxed

Ingredient list

  • 1kg spinach
  • 300g telemea
  • 250g flour
  • 125g butter
  • 40ml cold water
  • 4 eggs
  • 100ml cream
  • 100ml milk
  • Maggi The Secret of Vegetable Taste

How do you prepare?

  1. Make the tart dough by mixing the butter with the flour, with an egg yolk and cold water, knead until it forms a ball of dough that we put in the fridge to cool and harden a little. We spread it and place it in a tray, which we put back in the fridge for a few minutes, then we put it in the oven for 15-20 minutes.
  2. Meanwhile, clean the spinach and wash it carefully and put a pot of water to boil.
  3. Put the spinach in boiling water, and after 5 minutes remove and cut.
  4. Beat the remaining 3 eggs well, mix with milk and cream, then add the chopped spinach, salt, pepper and a teaspoon of MAGGI The Secret of Vegetable Taste.
  5. Cut half of the cheese into cubes and add to the composition.
  6. Put the mixture in the form of baking over the dough, and sprinkle the rest of the diced cheese on top.
  7. Bake for 25 minutes.

Serve hot or reheated with tomato sauce with basil or a fresh salad. And so you quickly provided a delicious meal for the whole family.


Steps

Step 1

Mix the flour with the butter and knead with your fingers until the dough cools with the bread crumbs, add the cheese, egg and cold water, mix until the dough is fine and homogeneous. Let it cool in the fridge for 30 minutes in a food foil.

While the dough is cold, prepare the spinach filling.
Put 2 tablespoons of oil in a pan and fry a little chopped onion until it becomes glassy, ​​then put the frozen spinach and let it simmer until the water drops, season with salt, pepper and a nutmeg powder then let it cool. We can use fresh spinach that we will cook for a few minutes then we put it over the onion, optionally we can put garlic.
In the cooled composition we add: grated cheese, eggs and sour cream.

We take a quarter of the dough, about a good handful and leave it aside, we will decorate the tart from it.
We roll the dough in a round shape with which we line a 24 cm tart shape and pour the filling into the shape.
We spread the dough that we stopped and we cut the bars with which we decorate the tart, I cut the dough with a wheel for the saltines.
Grease the surface with egg yolk and bake for 35-40 minutes until the tart is browned.
Serve hot or cold.


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!

INGREDIENTS

1/4 bunch of parsley

10 g of butter to grease the pan

2 tablespoons breadcrumbs for wallpaper.

I chopped the dried onions, green onions and peppers 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 slightly 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!
Good appetite!


Spinach recipe with rice

One of the most delicious recipes with spinach and rice is easily prepared, even by those who are not specialists in cooking.

Spinach with rice

Spinach ingredients with rice:

  • two kg of spinach
  • salt
  • pepper
  • 300 g of rice
  • two tablespoons tomato paste
  • paprika
  • 3-4 tablespoons oil
  • a bunch of onions

How to prepare spinach with rice:

Put a pot of water and salt to a boil and, after washing the spinach well, let it boil for 20 minutes.

After boiling, strain into a sieve and allow to drain from the juice in which it boiled. Stop another cup of juice for the sauce. Separately, choose the rice and go through some water. Wash and chop the onion, put in a pan with a little oil and leave to harden for a few minutes. Add the rice, salt and a little pepper and water and bring to a boil.

Towards the end, add the spinach and simmer for a few more minutes, then put in the oven. For a pleasant appearance of the spinach dish with rice, place the preparation in molds and garnish with tomato paste and paprika.


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!

INGREDIENTS

1/4 bunch of parsley

10 g of butter to grease the tray

2 tablespoons breadcrumbs for wallpaper.

I chopped the dried onions, green onions and peppers 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 put out the fire 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!
Good appetite!


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!

INGREDIENTS

1/4 bunch of parsley

10 g of butter to grease the tray

2 tablespoons breadcrumbs for wallpaper.

I chopped the dried onions, green onions and peppers 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 slightly 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!
Good appetite!


Spinach and cheese tart

A unique way to cook spinach in a crispy dough, this spinach and cheese tart can be the ideal appetizer or the perfect snack at work!

ingredients

1 packet of butter or margarine
9 tablespoons boiled borscht
flour
1 sachet of baking powder
20 g of yeast
1 v & acircrf of sugar
1 little lukewarm water
3 eggs (optional)
1 v & acircrf of knife salt

500 g spinach
salt pepper
3 eggs
300 g br & acircnză harder
1 box of 250 ml sm & acircnt & acircna

Method of preparation

Prepare the yeast mayonnaise: put 20 g of yeast, a glass of sugar knife and a little lukewarm water in a cup. Mix well, cover and let it swell a little.

In a larger bowl, add the butter or margarine, and over it add 9 tablespoons of boiled borscht (put the chicken right as soon as it boils). Mix well so that the butter melts.

Gradually add the sifted flour, in which you put 1 sachet of baking powder and a pinch of salt. Stir and then add the mayonnaise.

Add as much flour as you need, until the dough is removed from the fingers.

If you want, you can add 3 more eggs here.

Mix well and set aside for a maximum of 15 minutes or until you prepare the filling.

To do this, boil 1.2 l of water with a pinch of salt. When it boils, add the previously washed spinach. Bring it to the boil twice, then take it out on a wooden board, drain it and chop it well. Salt and pepper.

Then, make a homogeneous composition of 3 eggs, 300 g of sheep or goat cheese, harder, which you grate, 1 can of sour cream and chopped spinach.

Mix well and set aside.

Take the coca, sprinkle some flour on a wooden board or on the table, spread the coca on a thinner sheet, then add it to a heat-resistant tray lined with baking sheet.

It would be preferable to have dough on the sides of the bowl, so that it supports the filling. If not, you can stop the dough a bit, shape spiral bars out of it that you put around the tray, on the edges.

Spread the above spinach composition nicely and add a few larger pieces of cheese.


SPINACH TART AND 3 CHEESE CHEESE

Salted tarts are a very ingenious and, at the same time, very tasty method to recycle various dishes left in the fridge and to eat vegetables that you do not usually eat or that children refuse.

This recipe is suitable for breakfast or brunch, as well as for lunch or dinner, being very easy to adapt to the ingredients you have at hand.

We are cheese lovers, so we have 3-4 kinds of cheese constantly in the fridge. I used for this recipe: cheddar, gourmet mozzarella and feta. You can adjust it according to what you have available, as it would also suit cheese, blue cheese, goat cheese, parmesan or gloucester.

The recipe is an adaptation of the famous quiche tarts in French cuisine, which include a savory pastry dough filled with various fillings of meat, vegetables or cheese. For a lower number of calories and an easy and quick preparation, my tart has no crust, the mixture being similar to that of pancakes.

I say to start, the preparation of the tart will take you at most 10 minutes, and its baking between 25 and 30 minutes, depending on the oven.


Cheese and spinach tart

In a bowl put flour (both types), diced butter, salt and baking powder.
Mix by hand until you get a homogeneous dough and add cold water just enough to get a smooth, malleable, non-sticky dough, with a consistency similar to plasticine.

Cover the bowl and let it cool until we take care of the filling.

Put boiling water in a bowl.
Wash the spinach leaves well and when the water boils we put them in the bowl for a few minutes (2-3) just enough to soften.
We take them out in a strainer and let them drain.
Beat eggs with a fork, add cheese (you can put telemea, bellows, beef, cheese), flour and baking powder, sour cream and a little grated nutmeg and mix.

Grease the cake pan with butter, remove the dough from the cold (stop a little dough for knitting on the edge) and spread a round sheet with the rolling pin and put it in the tray, lining the tray completely.
Prick the dough with a fork and put the tray in the preheated oven for 5 minutes, during which time we spread the rest of the remaining dough, cut it into strips and form the braid on the edge.

Remove the tray from the oven, put the filling, braid, the remaining pieces of dough and grease with egg.
Put the tray back in the oven and let it brown nicely.
We serve hot tart.