Cheese and spinach tart

Name: Cheese and spinach tart - Eugenia O.
Ingredients: Dough for tart: 250 grams of flour; 160 ml of warm water; 1 teaspoon of dry yeast; 50 ml of oil; a pinch of salt. Filling: 500 g of spinach; 300 grams of salty cheese; 2 green onions; 3 cloves of garlic; 4 tablespoons of sour cream; salt; pepper; 8 eggs.

Appetizers - Cheese and spinach tart by Eugenia O. - Recipia

The spinach and cheese tart is made from a simple dough, leavened with dry yeast, then filled with sautéed spinach, salty cheese, sour cream, and eggs. Some of the eggs are mixed into the filling, while the others are cracked on top in small indentations. It is baked until the dough is cooked through and the eggs on the surface are set. Quick Info Preparation time: not specified in the original recipe Baking time: 40-45 minutes Oven temperature: 180 degrees Celsius Total time: preparation time plus 40-45 minutes of baking Servings: not specified Difficulty: medium Recipe type: appetizer tart with cheese, spinach, and eggs Ingredients For the dough 250 g flour 160 ml warm water 1 teaspoon dry yeast 50 ml oil A pinch of salt For the filling 500 g spinach 300 g salty cheese 2 green onions 3 cloves of garlic 4 tablespoons sour cream Salt and pepper, to taste 8 eggs For preparing the baking dish Butter, for greasing Flour, for dusting Of the 8 eggs, 3 are beaten and incorporated into the spinach filling. The other 5 are cracked on top after the filling is placed in the dish. Preparation steps 1. Prepare the dough Place the flour in a bowl and mix it with the dry yeast. Pour in the warm water, then add the salt and oil. Knead until you obtain a smooth dough. Let the dough rest while you prepare the filling. The original recipe does not specify an exact time for this step, so it is sufficient to let it rest while you boil and prepare the spinach. 2. Boil the spinach Put a pot of water on the stove. When the water starts to boil, add the spinach and let it cook for about 5 minutes. Drain it well and chop it finely. It is important to drain it thoroughly before adding it to the pan, so the filling does not become too watery. 3. Prepare the filling base Slice the green onions and chop the garlic. Sauté them together in hot oil. The amount of oil used for this step is not separately mentioned in the original recipe. When the onion and garlic are softened, add the chopped spinach. Keep the mixture on the heat for about 3 more minutes, stirring occasionally. Remove the pan from the heat and let the mixture cool slightly. 4. Complete the filling Crumble the salty cheese over the spinach mixture. Add the sour cream and the 3 beaten eggs. Mix well, then season with salt and pepper to taste. Keep in mind that the cheese is already salty, so it’s better to add salt gradually and taste the mixture before adding more. 5. Prepare the dish and the dough Grease a baking dish with a removable bottom with butter and sprinkle a little flour. Roll out the dough into a sheet and place it in the dish, covering both the base and the sides. Prick the dough all over with a fork. This step is done before adding the filling, over the entire surface of the dough that remains uncovered. 6. Fill the tart Pour the spinach mixture over the dough and spread it as evenly as possible. Make 5 small indentations in the filling, then crack one egg into each. The eggs should be distributed over the surface of the tart so that they remain visible after baking. 7. Bake the tart Place the dish in the preheated oven at 180 degrees Celsius. Bake the tart for 40-45 minutes. It is ready when the dough is baked and the eggs on top are set. Let it cool slightly before cutting, so the slices come out more easily and the filling stays in place. Why I make this recipe often I love it because it uses a simple combination of ingredients and can be served as both an appetizer and a main dish. The spinach is prepared quickly, and the filling is made in one pot after the dough has rested. The tart is also easy to portion after it cools down. The salty cheese gives enough flavor to the filling, and the eggs on top make each slice look different. Tips and variations Tips The spinach must be drained well after boiling. If there is too much water left, the filling can become too soft and affect the texture of the dough. Let the spinach mixture cool before adding the beaten eggs. It should not be hot so that the eggs can be mixed into the filling without starting to coagulate before baking. The salty cheese should be crumbled before being incorporated. This way, it distributes more evenly among the spinach leaves and does not leave large chunks in one area. Follow the baking time of 40-45 minutes, but check the tart towards the end. Ovens can bake differently, and the eggs on top need to be set before you take the dish out. Substitutions The original recipe is built around spinach, salty cheese, sour cream, and eggs, and the quantities are set for this combination. If you substitute one of these ingredients, the taste and texture of the filling may change. No alternative quantity is indicated for another type of cheese or for another ingredient, so for the result described here, it is best to keep the ingredients and proportions from the list. Variations The recipe can be made in the same way, with the spinach filling mixed with 3 eggs and the other 5 eggs cracked on top. This is the version described in the basic recipe. If you change the number of eggs, the amount of cheese, or the amount of sour cream, the texture of the filling will also change, which is why it is not recommended to adjust these ingredients without adapting the rest of the composition. Serving ideas The tart can be served as an appetizer, cut into slices, or as a savory dish for a family meal. It is easier to portion after it has cooled slightly, when the filling is no longer too soft. Frequently asked questions Can I use spinach without boiling it? In the original recipe, the spinach is boiled for about 5 minutes, then drained and chopped. This step should be maintained to achieve the described filling and to remove some of the water from the leaves. How many eggs go into the filling and how many on top? Three eggs are beaten and mixed with the spinach, cheese, and sour cream. The other 5 eggs are cracked on top after the filling is placed in the dish. Why do we prick the dough with a fork? The dough is pricked in several places before being covered with filling. It is a step in preparing the crust and is done on the surface spread in the dish. What if the cheese is very salty? Use less salt in the filling at first and taste the mixture after adding the cheese, sour cream, and eggs. The salt is adjusted before the filling is poured over the dough. When can the tart be cut? The tart can be left to cool slightly after baking, then it can be cut. This way, the composition is better set, and the slices come out more easily. Nutritional values The values are estimates and may vary depending on the type of salty cheese, the fat percentage of the sour cream, the amount of oil used for sautéing the onion and garlic, and the amount of butter used for the dish. The calculation below is indicative for 1/8 of the tart and includes the main ingredients from the list: Calories: approximately 390-430 kcal Protein: approximately 18-21 g Carbohydrates: approximately 19-23 g Fats: approximately 25-30 g These values cannot be considered exact as the recipe does not specify the amount of oil used for sautéing the vegetables or the amount of butter and flour used for preparing the dish. The salty cheese and the 8 eggs contribute the most to the protein and fat content, while the dough provides most of the carbohydrates. Storage and reheating After cooling, the tart should be stored in the refrigerator, covered, to prevent it from drying out and absorbing odors from the fridge. Since it contains eggs, cheese, and sour cream, it is not recommended to leave it at room temperature for long. For serving, it can be gently reheated until warm. It is better to reheat it in portions, as this allows for more even heating. It can also be served after it has cooled, in which case the filling is firmer and the slices are cut more cleanly.

Cheese and spinach tart

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