Spinach TartletsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:303.9 kcal
Proteins:6.2 g
Fats:25.1 g
Carbohydrate:16 g
Fibers:0.7 g
Sugar:0.3 g
Cholesterol:269.4 mg
Sodium:146.4 mg
Calcium:99.7 mg
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Greek Spinach and Cheese Pastry (Spanakopita)
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
200
g
spinach leaves
1
clove of garlic, minced
110
g
chopped shallot
250
ml
heavy cream
10
tartlet shells, 7 cm in diameter
110
g
egg yolks
110
g
clarified butter
salt and pepper
METHOD
- Sweat the shallots and garlic in a skillet in a little clarified butter; once they’re cooked, add the spinach and cook for 30 seconds longer; refrigerate until cold;
- fill the tartlet shells;
- beat the egg yolks and cream together in a bowl; season with salt and pepper; pour over the spinach;
- bake the tartlets in a preheated 160° C (325° F) oven for about 20 minutes.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
These tartlets can be served as is, or you could add sautéed wild mushrooms or line the tartlet shells with a slice of tomato and some fresh herbs.
The tartlets can be served hot as a side vegetable (with the beef tenderloin medallions with caramelized onions for example) or as a cold hors d’oeuvre, served on lettuce leaves with a drizzle of vinaigrette.
A recipe from Neil McCarthy, Mount Kenya Safari Club
- Jacline, Memories of Africa
