Fetta, Spinach & Leek Tart Recipe

Name: Fetta, Spinach & Leek Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200g greek fetta, crumbed; 1 leek; 20g butter; 160g baby English spinach leaves; 1/2 cup sour cream; 1/2 cup thickened cream; 3 eggs, lightly beaten; 2 tbsp shredded sweet basil leaves; freshly cracked pepper; 2 sheets frozen puff pastry, thawed

Servings: persons

200g greek fetta, crumbed
1 leek
20g butter
160g baby English spinach leaves
1/2 cup sour cream
1/2 cup thickened cream
3 eggs, lightly beaten
2 tbsp shredded sweet basil leaves
freshly cracked pepper
2 sheets frozen puff pastry, thawed

1
Pre-heat over to 200 degrees C. Grease a rectangular loose base tart pan (35 x 13cm). Cut the leek in half, wash and thinly slice the white and pale green part of the leek to fill 1 cup, loosely packed.
2
Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes. Remove to side bowl. Add the spinach to saucepan, cover and cook until wilted, remove from heat then remove excess moisture by pressing leaves into a strainer.
3
Combine sour cream, cream and eggs, and mix together in a bowl. Add the fetta, leek, spinach and basil, seaon with pepper. Stir well.
4
Line rectangular tart pan with the pastry, over lapping and gently pushing together in the middle. Gently push the pastry into the sides of the pan then trim the edges of excess pastry. (This is easily done by rolling a rolling pin over the rim of the pan.)
5
Place the pastry lined pan on to a baking tray and lightly prick the base with a fork. Pour the pepared fetta misture into the pan. Bake in the middle of the oven for 30-35 minutes until firm and golden in the middle.
6
Remove from pan before cutting and serving.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200g greek fetta, crumbed, 1 leek, 20g butter, 160g baby English spinach leaves, and more.

Yes, Fetta, Spinach & Leek Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fetta, Spinach & Leek Tart

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