Spanakopita Tart

1. 1

   Preheat the oven to 375 F. Push your all butter crust into a nonstick tart pan with removable bottom. Put back into the refrigerator to set.

2. 2

   Bring a large pot of generously salted water to a boil while you stem and wash the spinach. When the water comes to a boil, add the spinach and blanch for 1 minute. Set aside to cool, then drain in a colander, using a silicone spatula to push through excess water. Chop coarsely and set aside.

3. 3

   In a food processor, chop the onion finely. Mince the garlic. In a saute pan with a tablespoon of olive oil, cook the onion and garlic on medium high for about 10 minutes. Set aside.

4. 4

   In a food processor, blend the feta, eggs, salt, pepper, and turmeric. Then add remaining tablespoon of olive oil and the milk. Add the spinach, dill, onion, and garlic to the food processor and blend again. Once everything is mixed, pour the ingredients into the tart shell.

5. 5

   Place the tart shell carefully on a cookie sheet (to catch any drips) and cook for 45-60 minutes.

* Per serving · 4 servings · Values may vary.