Spinach tart with feta cheese and mozzarella balls

Spinach, feta cheese, and mozzarella ball tart is a delicious and healthy recipe, perfect for a lunch or a light dinner. This tart combines the rich flavors of cheese with the freshness of spinach, while the mozzarella balls add a soft texture and savory taste. Moreover, it is a relatively simple recipe that can be adapted to everyone's taste. Let’s embark on this culinary journey! Preparation time: 15 minutes Baking time: 35-40 minutes Total time: 55-60 minutes Servings: 6-8 Ingredients - 2 sheets of tart dough (preferably shortcrust) - 1 kg fresh spinach - 250-300 g feta cheese (or another type of preferred cheese) - 6 mozzarella balls - 2 tablespoons sour cream - 2 eggs - 1 tablespoon milk - Oil for greasing the pan - Flour for dusting - Oregano - Salt - Ground pepper Preparation steps 1. Preparing the spinach Start by washing the spinach well under cold running water. This will remove any impurities or sand. Then, bring water to a boil in a large pot and add salt. Once the water is boiling, add the spinach and let it blanch for 2-3 minutes. This process will help retain the vibrant color and nutrients. 2. Draining and mashing the spinach After blanching, drain the spinach in a colander and let it cool slightly. When it is cool enough to handle, squeezing out the excess water is essential. The spinach can be mashed using a blender or a fork until you achieve a smooth paste. 3. Preparing the filling In a large bowl, combine the spinach paste with crumbled feta cheese, sour cream, one egg, and season with salt (depending on how salty the cheese is), ground pepper, and oregano. Mix well until all ingredients are combined. 4. Preparing the tart pan Grease a tart pan with oil and dust with flour to prevent sticking. Place the first sheet of dough in the pan, ensuring it covers the edges as well. Use a fork to make a few pricks in the dough. This will allow steam to escape during baking, preventing puffing. 5. Adding the filling Pour the spinach and cheese filling into the prepared pan, then incorporate the mozzarella balls cut in half, spreading them evenly in the mixture. 6. Covering the tart Place the second sheet of dough over the filling, sealing the edges with your fingers. You can use a fork to create a decorative pattern on the edges. Beat the second egg with a tablespoon of milk and pour the mixture over the tart to achieve a golden crust. 7. Baking the tart Preheat the oven to 180 degrees Celsius. Bake the tart for 35-40 minutes, or until it is nicely browned and crispy. 8. Serving Once the tart is baked, let it cool for a few minutes before slicing. You can serve the tart warm or at room temperature, alongside a fresh green salad or a garlic yogurt sauce for an extra flavor boost. Practical tips - Vegetarian option: If you want to add more vegetables, you can also include mushrooms or zucchini in the filling. - Cheese: Experiment with different types of cheese, such as goat cheese or fresh mozzarella, to change the flavor of the tart. - Dough: If you want to save time, you can use store-bought dough, but a homemade version definitely brings a better taste. Nutritional benefits Spinach is an excellent source of vitamins (A, C, K) and minerals (iron, calcium). Feta cheese, although saltier, provides protein and calcium. This tart offers a balance of nutrients and flavor, making it ideal for a healthy meal. Frequently asked questions - Can I use frozen spinach? Yes, frozen spinach is a good alternative. Make sure to thaw and drain it well before use. - How long does the tart last? It can be stored in the refrigerator for up to 3 days. Reheat it in the oven to regain its crispy texture. - What drinks pair well with this tart? A fresh lemonade, a dry white wine, or an aromatic herbal tea would perfectly complement the meal. This spinach, feta cheese, and mozzarella ball tart recipe will not only delight your taste buds but will also become a family favorite. Each slice is full of flavors and nutrients, perfect for any occasion! So put on your apron and let’s get cooking!

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