Spicy Spinach-Feta Tart

Ingredients

• 4 sheets filo dough
• 50 g melted butter
• 200 g Flour
• 100 g cold butter
• 1 egg
• Salt
• butter (for the pan)
• 600 g spinach leaves
• 1 onion
• 2 Garlic cloves
• 1 tsp vegetable oil
• 250 g sheep cheese (feta)
• 50 g yogurt
• 2 tbsp Cornstarch
• 3 eggs
• Salt
• black pepper (ground)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Brush three sheets of filo dough with butter and layer them on top of each other, then cover with the fourth sheet. Set aside in a cool place. (Alternatively: Quickly knead the dough ingredients on a work surface into a dough, shape into a ball, wrap in foil, and chill for 30 minutes.)

3. 3.

   Wash the spinach thoroughly, cut off thick stems, and add to a pot of water that is just dripping wet; let it wilt over medium heat. Peel and finely chop the onion and garlic, then sauté them in oil. Drain the spinach, squeeze out excess moisture, roughly chop, and mix with the onions.

4. 4.

   Grease a tart pan and line it with filo sheets. (Alternatively: Roll the dough on a floured surface, place it in the greased pan, shaping a rim. Prick the bottom several times with a fork. Blind bake for 10 minutes with chickpeas or other legumes as weight.)

5. 5.

   Crush the sheep cheese and whisk it with yogurt, cornstarch, and eggs; season generously with salt and pepper. Mix two-thirds of this mixture with the spinach and spread over the dough (remove the legumes if using shortcrust pastry). Pour the remaining cheese-egg mixture over the spinach and bake the tart for 25–35 minutes.

6. 6.

7. 7.