Spinach Tart


Spinach Tart.JPG

I believe and I think you would agree with me that there is no better season for grilling than summer. It’s the time of year when all men start to sharpen their knives, buy grilling accessories, load their storage of coal, dust their skills and make big grilling plans for the rest of the season.

I live in the suburbs and some Sundays you can smell grilled meat all over the place, as if I am in a huge Greek tavern waiting for my souvlaki to arrive at the table.

In Greece and more often at the suburbs people grill quite often, not as often as in the States, usually pork souvlaki, steaks, sausages and lamb chops. A lot of tzatziki is definitely a part of the feast and French fries or potatoes in the oven with olive oil, lemon and dried oregano.

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Since I love variety to my table, I, apart from the above delicious food, usually make also a vegetable dish to counterbalance all this meat eating. Thus, last week I made this delicious Spinach Tart which is a tweak on the classic Spanakopita. I will tell you a little secret. Everyone came for a refill and in the end only one teeny weeny piece of tart left, I believe because everyone was feeling awkward to take this last small leftover.  

It was soft and full of vegetables and some bacon which gave it the necessary kick so as to be an equally strong player among meat, potatoes and tzatziki. It is a tart I will definitely include in my most common food list and I will be making it again since it was a crowd pleaser.

  Spinach Tart.JPG

Spinach Tart

Ingredients

1 puff pastry sheet

500 gr. / 18 oz. spinach either fresh or frozen, thawed

3 scallions, sliced

1 onion, sliced

7 slices of bacon, chopped

4 tbsp fresh dill, chopped

¼ cup dry white wine

1 cup graviera cheese, you can replace it with gruyere if you can’t find graviera

100 gr. / 4 oz. feta cheese

1 handful cracked wheat

Salt and pepper

  Spinach Tart.JPG

 For the Mornay Sauce

3 cups milk, scalded

50 gr. / 2 oz. butter

40 gr. / 2 oz. flour

1 cup yellow cheese like emental, Edam or Gouda

1 egg

½ tsp nutmeg

½ tsp salt

Spinach Tart.JPG  

 

Instructions

For the tart

Preheat oven to 175° C / 345° F.

Take a rounded tart pan and butter it well.

Put the puff pastry on it and cut around the edges.

Place a parchment paper and add a package or two of lentils or beans.

Bake in the middle place of your oven for ten minutes.

Remove take out the lentils or beans and set aside.

Don’t throw the legume, you can store them and use them again.

Spinach Tart.JPG  

For the Spinach Filling

In a deep pan sauté the bacon bits in medium heat for about five minutes.

Add all the vegetables except the spinach, the wine and continue to sauté until they become soft.

Add the spinach and sauté for another 3 to 4 minutes.

Add salt with caution because it has the bacon and the cheese.

I would say ½ tsp is enough, but this is completely a personal opinion.

Add pepper.

Throw the cracked wheat and sauté for a minute.

Remove from fire.

  Spinach Tart.JPG

For the Mornay Sauce

In a pot put the margarine in medium heat.

When melted add the flour and stir until it is dissolved.

After cooking it for 3 to 4 minutes stirring occasionally, add the milk slowly, slowly and stir until the batter begins to thicken.

Remove from fire, add the egg and the rest of the ingredients.

When everything is incorporated the sauce is ready.

  Spinach Tart.JPG

Assembly

Preheat oven to 175°C / 345° F.

Place the spinach filling on the puff pastry.

Pour the mornay sauce on top and bake for about 20 to 30 minutes or until the sauce on top has stabilized and has taken a golden brown color.

Remove from the oven, let it cool for 10 to 15 minutes, cut and serve.

Spinach Tart.JPG

5.0 from 4 reviews

Spinach Tart
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Main Course
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 1 puff pastry sheet
  • 500 gr. / 18 oz. spinach either fresh or frozen, thawed
  • 3 scallions, sliced
  • 1 onion, sliced
  • 7 slices of bacon, chopped
  • 4 tbsp fresh dill, chopped
  • ¼ cup dry white wine
  • 1 cup graviera cheese, you can replace it with gruyere if you can’t find graviera
  • 100 gr. / 4 oz. feta cheese
  • 1 handful cracked wheat
  • Salt and pepper
For the Mornay Sauce
  • 3 cups milk, scalded
  • 50 gr. / 2 oz. butter
  • 40 gr. / 2 oz. flour
  • 1 cup yellow cheese like emental, Edam or Gouda
  • 1 egg
  • ½ tsp nutmeg
  • ½ tsp salt

Instructions/ Εκτέλεση
For the tart
  1. Preheat oven to 175° C / 345° F.
  2. Take a rounded tart pan and butter it well.
  3. Put the puff pastry on it and cut around the edges.
  4. Place a parchment paper and add a package or two of lentils or beans.
  5. Bake in the middle place of your oven for ten minutes.
  6. Remove take out the lentils or beans and set aside.
  7. Don’t throw the legume, you can store them and use them again.
For the Spinach Filling
  1. In a deep pan sauté the bacon bits in medium heat for about five minutes.
  2. Add all the vegetables except the spinach, the wine and continue to sauté until they become soft.
  3. Add the spinach and sauté for another 3 to 4 minutes.
  4. Add salt with caution because it has the bacon and the cheese.
  5. I would say ½ tsp is enough, but this is completely a personal opinion.
  6. Add pepper.
  7. Throw the cracked wheat and sauté for a minute.
  8. Remove from fire.
For the Mornay Sauce
  1. In a pot put the margarine in medium heat.
  2. When melted add the flour and stir until it is dissolved.
  3. After cooking it for 3 to 4 minutes stirring occasionally, add the milk slowly, slowly and stir until the batter begins to thicken.
  4. Remove from fire, add the egg and the rest of the ingredients.
  5. When everything is incorporated the sauce is ready.
Assembly
  1. Preheat oven to 175°C / 345° F.
  2. Place the spinach filling on the puff pastry.
  3. Pour the mornay sauce on top and bake for about 20 to 30 minutes or until the sauce on top has stabilized and has taken a golden brown color.
  4. Remove from the oven, let it cool for 10 to 15 minutes, cut and serve.

5.0 from 4 reviews

Τάρτα Σπανάκι
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Συνοδευτικό, Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 1 φύλλο σφολιάτας
  • 500 γρ. σπανάκι νωπό ή κατεψυγμένο, ξεπαγωμένο
  • 3 κρεμμυδάκια, κομμένα σε φέτες
  • 1 κρεμμύδι, κομμένο σε φέτες
  • 7 φέτες μπέικον, ψιλοκομμένο
  • 4 κ.σ. άνηθο φρέσκο, ψιλοκομμένο
  • ¼ φλ. ξηρό λευκό κρασί
  • 1 φλ. τυρί γραβιέρα
  • 100 gr. φέτα
  • 1 χούφτα πλιγούρι
  • Αλάτι και πιπέρι
Για τη σάλτσα Μορνέ
  • 3 φλ. γάλα, ζεστό όχι καυτό
  • 50 γρ. βούτυρο
  • 40 γρ. αλεύρι
  • 1 φλ. κίτρινο τυρί όπως έμενταλ, ένταμ ή γκούντα
  • 1 αυγό
  • ½ κ.γ. μοσχοκάρυδο
  • ½ κ.γ. αλάτι

Instructions/ Εκτέλεση
Για την Τάρτα
  1. Προθερμάνετε το φούρνο στους 175° C.
  2. Πάρτε ένα ταψάκι τάρτας και βουτυρώστε το καλά.
  3. Βάλτε την σφολιάτα σε αυτό και κόψτε γύρω γύρω τις άκρες.
  4. Τοποθετήστε ένα χαρτί ψησίματος και προσθέστε ένα πακέτο ή δύο φακές ή φασόλια.
  5. Ψήστε στη μεσαία θέση του φούρνου σας για δέκα λεπτά.
  6. Βγάλτε τις φακές ή τα φασόλια και βάλτε τη σφολιάτα στην άκρη.
  7. Μην πετάξετε τα όσπρια, μπορείτε να τα αποθηκεύσετε και να τα χρησιμοποιήσετε ξανά.
Για την Γέμιση με το Σπανάκι
  1. Σε ένα βαθύ τηγάνι σοτάρετε τα κομμάτια του μπέικον σε μέτρια φωτιά για περίπου πέντε λεπτά.
  2. Προσθέστε όλα τα λαχανικά εκτός από το σπανάκι, το κρασί και συνεχίστε να σωτάρετε μέχρι να μαλακώσουν.
  3. Προσθέστε το σπανάκι και σωτάρετε για άλλα 3 έως 4 λεπτά.
  4. Αλατίστε και βάλτε πιπέρι ανάλογα με τα γούστα σας, προσέξτε όμως γιατί έχει το μπέικον και τα τυριά.
  5. Ρίξτε το πλιγούρι και σωτάρετε για ένα λεπτό.
  6. Αφαιρέστε από τη φωτιά.
Για τη σάλτσα Μορνέ
  1. Σε μια κατσαρόλα, βάλτε τη μαργαρίνη σε χαμηλή φωτιά.
  2. Όταν λιώσει προσθέστε το αλεύρι και ανακατέψτε έως ότου διαλυθεί.
  3. Συνεχίστε να ανακατεύετε για 3 με 4 λεπτά, και αρχίστε να προσθέτετε το γάλα σιγά-σιγά.
  4. Ανακατέψτε μέχρι η σάλτσα να αρχίσει να δένει.
  5. Αφαιρέστε από τη φωτιά, προσθέστε το αυγό και τα υπόλοιπα συστατικά.
  6. Ανακατέψτε έως ότου ενσωματωθούν και η σάλτσα έχει μία ομοιόμορφη υφή.
Συναρμολόγηση
  1. Προθερμάνετε το φούρνο στους 175° C.
  2. Τοποθετήστε το σπανάκι πάνω στη σφολιάτα.
  3. Περιχύστε με την σάλτσα Μορνέ και ψήστε για περίπου 20 με 30 λεπτά ή μέχρι η σάλτσα να έχει σταθεροποιηθεί και να έχει πάρει ένα βαθύ καφέ χρώμα τόπους τόπους.
  4. Βγάλτε από το φούρνο, αφήστε το να κρυώσει για 10 έως 15 λεπτά, κόψτε και σερβίρετε.

42 Responses to Spinach Tart

    1
  1. Susan says:

    Sorry, I’ve fallen so far behind here! I love all things spinach and especially when it’s baked in a tart. This looks wonderful!

  2. 2
  3. Oh my goodness, your tart looks so good. I can see why there was just one little piece left…it has to be delicious.

  4. 3
  5. I haven’t officially made a tart for my blog, but I do enjoy all kinds of tart. I make more savory tart than dessert (for some reason). Your spinach tart looks perfect for party!

  6. 4
  7. muppy says:

    I cooked this last night for dinner, was absolutely delicious xoxox

  8. 6
  9. rosita says:

    Estupenda receta muy buena has preparado un paso a paso perfecto y lindo,saludos y abrazos.

  10. 7
  11. Just reading your post is making miss summer and the endless BBQ’s had.

    Wow, what a creamy tart!

  12. 8
  13. oh my! that’s a tart i want to have for brunch. on every weekend :)

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  15. Fantastic looking tart! That sounds so rich, full of goodness of cheese :)

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  17. What a great looking tart this is! I have been getting a lot of spinach lately and this looks like a great way to use some up.

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  19. Joanne says:

    Mmm I definitely need to make this! sounds so good!

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  21. Perfect combo and looks fabulous!

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  23. grace says:

    there are so many wonderful components in this tart! the mornay sauce is just beautiful.

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  25. Debra says:

    This is a meal in itself. Love the bacon (of course) and the dill!

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  27. The spinach tart looks scrumptious!

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  29. Barbara says:

    I think I’d like this even better than spanakopita, Katerina. The custard layer looks marvelous. Might take some time to make, but well worth it!

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  31. A truly delicious spinach tart. I agree, it’s nice to introduce a meatless dish every now and then and it’s always a bonus if your guests/family ask for a second helping :-)
    I’ve never heard of graviera – is it local to Greece?

  32. 19
  33. Amy Tong says:

    Oh yeah, I love grilling in both spring and summer. :) Grilled food are just so tasty, and the prepping is so simple. I love savory tarts and your Spinach Tart looks amazing. cant’ wait to try it.

  34. 20
  35. Marion says:

    Τι ωραία τάρτα Κατερίνα μου!
    Το κομμένο κομμάτι είναι λαχταριστό.

    Η σάλτσα μορνέ φαίνεται φοβερή. Δεν την έχω δοκιμάσει.
    Θα την έχω υπόψη.

    Φιλιά πολλά :)

  36. 21
  37. It must be so good! I love everything baked with spinach 😀

  38. 22
  39. Julie says:

    This looks delicious! A perfect lunch or dinner.

  40. 23
  41. Liz says:

    Much as I love grilled meat, I’d skip it just to have seconds of your marvelous tart! It looks amazing, my friend!

  42. 24
  43. Kathy says:

    Oh wow, Katerina, that is one delicious looking tart! I love the flavors…spinach anything is ok with me. I also am intrigued by the mornay sauce. I am bookmarking this one. Thanks for sharing.

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  45. Katerina this is a fabulous twist on the Spanakopita, I am impressed and I would have gone shamelessly for that last piece.

  46. 26
  47. Jeannie says:

    The tart looks lovely Katerina, would love to have a piece if only I could:)

  48. 27
  49. Asmita says:

    Hi Katerina,
    The tart is simply gorgeous! Like always, your food makes me drool!

  50. 28
  51. Reading your post made my mouth water! Such delicious food. the spinach tart looks wonderful and tasty.

  52. 29
  53. Kate says:

    You’re right – everything about this makes it perfect for summer

  54. 30
  55. mjskit says:

    WOW! I love this tart! I’ve never made a mornay sauce and had no idea what it was or looked like. Well, it looks delicious! Love the spinach mixture, the crust and everything about this tart. Thanks for sharing!

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  57. Juliana says:

    Awesome tart Katerina, the combination of spinach and lot of cheese sounds and looks delicious…
    Hope you are having a great week my dear 😀

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  59. Ola says:

    oh, please invite me for such an outdoor Greek grill as you described:)))my option would be lamb chops and souvlaki:) and a lot of tzatziki:)
    Blog about life and travelling
    Blog about cooking

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  61. Έχεις απόλυτο δίκιο Κατερίνα μου! Με το που μυρίζει καλοκαίρι, ξεκινούν τα σπιτικά μπάρμπεκιου!
    Εξαιρετικό συνοδευτικό για ένα τραπέζι που αποτελείται κυρίως με κρέατα!
    Με τη σάλτσα μορνέ (μπράβο σου που την έγραψες σωστά και όχι λανθασμένα μπεσαμέλ), γίνεται πάρα πολύ πλούσιο και νόστιμο!
    Φιλιά!

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  63. Beth says:

    That is one beautiful tart! I’m not surprised it was such a hit. And there’s always a bit of awkwardness about taking the last slice, isn’t there?

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  65. muppy says:

    i am so impressed! i will have to cook this one too!

  66. 36
  67. G’day Katarina! Your recipe and photos look lovely, true!
    I could go for a slice of this now and great twist on a classic too!
    Cheers! Joanne
    What’s On The List
    http://www.facebook.com/whatsonthelist

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  69. Katerina, I love your twist on a classic. Beautiful!!

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  71. Xara says:

    Hi Katerina, this is a delicious tart!!! I love the cracked wheat as well as the thick Mornay sauce you topped it with! A very nice side dish for BBQ season! Have a great week, XO

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  73. Margarita says:

    this spinach tart looks really good… i would eat this for breakfast, lunch, or dinner!

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  75. Sissi says:

    Katerina, something tells me you are a big fan of spinach. I don’t buy it often enough and you are the only one who reminds me it regularly with such luscious-looking dishes. I love the original two-layer tart. I always mix everything.

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  77. Iglika says:

    Kati, it looks so tasty and yes, indeed, summer is the best season for greeling! Have a nice week!

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  79. Ξανθή says:

    Αγαπημένη τάρτα ένα κομμάτι τώρα με μια κρύα μπύρα θα το ήθελα.
    Καλή εβδομάδα.

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