If you’re a big spinach fan, go ahead and add more spinach to the recipe. If you like, you
can also add several chopped Kalamata olives and/or sliced sun-dried tomatoes to the filling. Don’t add any salt to the spinach mixture because there’s plenty in the feta cheese. And don’t use canned, very fine breadcrumbs for this recipe – a stale piece of bread or toast torn into coarse crumbs (from a baguette or country style loaf if you have one) works best.
- 1 Tbs. olive oil
- 2 cups well-washed spinach, packed (about 4 ounces)
- 1 small onion, minced
- 1 tsp. grated orange rind (more or less to taste)
- 1/2 tsp. red pepper flakes (more or less to taste)
- freshly ground black pepper to taste (about 4 turns is good)
- 3 eggs
- 1 cup Greek style yogurt (can be no-fat)
- 1 cup crumbled feta cheese (about 4 ounces)
- 1/2 cup grated parmesan (about 2 ounces; use Reggiano if you can)
- 1 cup freshly made breadcrumbs, fairly coarse
- 1 piece of Puff Pastry, about 12 inches square, or 1-9 inch single crust pie shell
Preheat the oven to 400 ℉. If the puff pastry is frozen, place it on a sheet tray at room temperature to soften.
Heat a heavy, large skillet over a medium flame, then add the olive oil. When the oil shimmers, add the onion and turn down the heat a little so the onion sweats but doesn’t brown.
Meanwhile, chop the spinach into fairly large pieces. When the onion has softened (after about 5 minutes), add the spinach, the orange rind, the red pepper flakes and the pepper. Cook over low heat for a minute or two, until the spinach has softened. Remove from the heat and put the spinach mixture into a large bowl to cool.
When the spinach is room temperature, whisk in the eggs, then the yogurt, the cheeses and bread crumbs.
If using puff pastry, line a 9” pie plate with it (a pyrex plate works well because you will be able to see how brown the crust is), leaving the four corners draped outside the plate. If your piece of pastry is smaller than 12 inches square, roll it out a little first to get it to the right size.
Pour the spinach mixture into the lined pie plate. If using puff pastry, flip the corners up so they lie on top of the mixture. Put the tart in the oven and bake for about 1/2 hour, turning once so that it cooks evenly. The tart is done when the pastry is golden brown and the center of the spinach mixture has puffed up and is set.
Allow the tart to rest for 10 minutes or so before cutting it. It is also good served at room temperature or cold. The tart serves 6-8 as a main dish, or it can be sliced thin for appetizers.