Post by braided-rug on Mar 23, 2008 19:31:36 GMT 10
Phoenician Spinach Tart
Ingredients
175g / 6oz plain flour
50g / 2oz ground almonds
100g / 4oz butter or margarine
1 egg yolk
2 tbs cold water
2 tbs olive oil
3 cloves garlic, finely sliced
2 tbs raisins
1 tbs cinnamon
400g / 14oz fresh spinach, well washed and drained
3 eggs, beaten
200g / 7oz feta, crumbled
pepper
1 tsp cinnamon
1 tsp icing or caster sugar
1 tbs pine kernels
Method
Sift the flour and almonds together – depending how finely ground your almonds are you may leave some residue in the sieve, just tip it into the flour. Rub in the butter or margarine. Mix together the egg yolk and water, then combine with the flour to make a crumbly dough. Wrap and chill while you are making the filling.
Heat the oil in a large pan. Add the garlic and raisins and fry for a couple of minutes. Stir in the 1 tbs cinnamon and cook for a further minute. Add the spinach and turn about as if dressing a salad. Cook until the spinach becomes a soft mass. Don’t drain. Cool off the heat whilst you mix together the eggs and cheese. Beat into the spinach. Season generously with freshly ground pepper.
Roll out the pastry – it is easier to do this between two sheets of baking paper, which can be reused. Line a 22cm / 9inch pie dish. Reserve the trimmings. Prick the base and bake blind (empty) at 200°C / 400°F / gas mk 6 for five minutes. Roll out the trimmings and cut into strips 1cm / ½ in wide. Combine the 1 tsp cinnamon and 1 tsp sugar and mix in the pine kernels.
Fill the part-baked pastry shell with the spinach. Make a crisscross lattice top, weaving the pastry strips. Scatter over the sugar-dusted pine kernels and return to the oven for about 30 minutes, until firm and golden. Eat hot with new potatoes, early carrots and purple sprouting or cold with a spring salad.
www.whyorganic.org/archive/recipe_of_month/06.healthy_recipeMonth%5BApril%202007%5D.asp
Ingredients
175g / 6oz plain flour
50g / 2oz ground almonds
100g / 4oz butter or margarine
1 egg yolk
2 tbs cold water
2 tbs olive oil
3 cloves garlic, finely sliced
2 tbs raisins
1 tbs cinnamon
400g / 14oz fresh spinach, well washed and drained
3 eggs, beaten
200g / 7oz feta, crumbled
pepper
1 tsp cinnamon
1 tsp icing or caster sugar
1 tbs pine kernels
Method
Sift the flour and almonds together – depending how finely ground your almonds are you may leave some residue in the sieve, just tip it into the flour. Rub in the butter or margarine. Mix together the egg yolk and water, then combine with the flour to make a crumbly dough. Wrap and chill while you are making the filling.
Heat the oil in a large pan. Add the garlic and raisins and fry for a couple of minutes. Stir in the 1 tbs cinnamon and cook for a further minute. Add the spinach and turn about as if dressing a salad. Cook until the spinach becomes a soft mass. Don’t drain. Cool off the heat whilst you mix together the eggs and cheese. Beat into the spinach. Season generously with freshly ground pepper.
Roll out the pastry – it is easier to do this between two sheets of baking paper, which can be reused. Line a 22cm / 9inch pie dish. Reserve the trimmings. Prick the base and bake blind (empty) at 200°C / 400°F / gas mk 6 for five minutes. Roll out the trimmings and cut into strips 1cm / ½ in wide. Combine the 1 tsp cinnamon and 1 tsp sugar and mix in the pine kernels.
Fill the part-baked pastry shell with the spinach. Make a crisscross lattice top, weaving the pastry strips. Scatter over the sugar-dusted pine kernels and return to the oven for about 30 minutes, until firm and golden. Eat hot with new potatoes, early carrots and purple sprouting or cold with a spring salad.
www.whyorganic.org/archive/recipe_of_month/06.healthy_recipeMonth%5BApril%202007%5D.asp