Post by Cj on Apr 24, 2021 14:55:10 GMT
I do this one often as it is nice and easy...you know me!! 
... I use supermarket puff pastry...life is too short to make yer own as far as I am concerned...
I change the filling regularly, taking out the olives and using either pine nuts, sun dried tomatoes, chicken etc instead...not all at once maybe
If I use chicken I put a pastry lid on...don't know why...
Ingredients
small knob of butter
splash of oil, for frying
1 large onion, finely diced
300g spinach, leaves stripped from their stalks ( frozen spinach works well too)
3 large eggs
200ml crème fraîche
200g feta
100g pitted black olives
1 tbsp chopped dill leaves, or 1 tsp dried dill, ( I prefer to use tarragon and also grate nutmeg into the filling plus grated lemon rind)
Salt and pepper
Melt a knob of butter with a splash of oil in a small frying pan. Add the onion and fry gently for 10 minutes, until soft and translucent. Remove from the heat and leave to cool. Boil or steam the spinach leaves for 2–3 minutes, until wilted. Drain and refresh in a bowl of ice-cold water. Once cooled, drain again and squeeze the spinach really well several times to get rid of any excess liquid. Roughly chop the leaves. Heat the oven to 180C/Gas 4. Lightly flour a work surface and rolling pin.
Lightly grease a 23cm tart tin with butter. Roll out the pastry to a rough circle, a little bigger than needed to line the tin. Lay the pastry in the tin, pressing it into all the crevices. Trim any overhanging pastry. Chill the pastry in the fridge for a further 5 minutes. Put a baking sheet in the oven. Line the pastry case with baking parchment and fill with baking beans , making sure all the crevices are filled so the pastry doesn’t rise. Place the tin on the hot baking sheet and bake for 15 minutes.
Lift out the paper and beans, and bake for a further 10 minutes. Remove from the oven, brush lightly with just enough egg white to coat and seal the base (this helps prevent a soggy pastry bottom), then leave to cool completely. Once the pastry has cooled, beat the eggs for the filling in a large bowl. Stir in the crème fraîche and crumble in the feta. Add the spinach, onion, dill and half the olives. Season with salt and pepper. Gently combine then pour the mixture into the pastry case
Press the rest of the olives into the top so they’re visible once baked. Bake for about 30 minutes, until the filling has just set. Remove and leave to cool to just warm or room temperature before cutting into slices to serve.
I always use red onions in any cooking, in this recipe I sometimes use leaks instead.
I keep this recipe in my scruffy recipe book as the process the recipe uses to stop me having a soggy bottom
is the one that works for me.
I like using creme fraiche in savoury and sweet recipes as it doesn't split like cream does.
... I use supermarket puff pastry...life is too short to make yer own as far as I am concerned...I change the filling regularly, taking out the olives and using either pine nuts, sun dried tomatoes, chicken etc instead...not all at once maybe
If I use chicken I put a pastry lid on...don't know why...Ingredients
small knob of butter
splash of oil, for frying
1 large onion, finely diced
300g spinach, leaves stripped from their stalks ( frozen spinach works well too)
3 large eggs
200ml crème fraîche
200g feta
100g pitted black olives
1 tbsp chopped dill leaves, or 1 tsp dried dill, ( I prefer to use tarragon and also grate nutmeg into the filling plus grated lemon rind)
Salt and pepper
Melt a knob of butter with a splash of oil in a small frying pan. Add the onion and fry gently for 10 minutes, until soft and translucent. Remove from the heat and leave to cool. Boil or steam the spinach leaves for 2–3 minutes, until wilted. Drain and refresh in a bowl of ice-cold water. Once cooled, drain again and squeeze the spinach really well several times to get rid of any excess liquid. Roughly chop the leaves. Heat the oven to 180C/Gas 4. Lightly flour a work surface and rolling pin.
Lightly grease a 23cm tart tin with butter. Roll out the pastry to a rough circle, a little bigger than needed to line the tin. Lay the pastry in the tin, pressing it into all the crevices. Trim any overhanging pastry. Chill the pastry in the fridge for a further 5 minutes. Put a baking sheet in the oven. Line the pastry case with baking parchment and fill with baking beans , making sure all the crevices are filled so the pastry doesn’t rise. Place the tin on the hot baking sheet and bake for 15 minutes.
Lift out the paper and beans, and bake for a further 10 minutes. Remove from the oven, brush lightly with just enough egg white to coat and seal the base (this helps prevent a soggy pastry bottom), then leave to cool completely. Once the pastry has cooled, beat the eggs for the filling in a large bowl. Stir in the crème fraîche and crumble in the feta. Add the spinach, onion, dill and half the olives. Season with salt and pepper. Gently combine then pour the mixture into the pastry case
Press the rest of the olives into the top so they’re visible once baked. Bake for about 30 minutes, until the filling has just set. Remove and leave to cool to just warm or room temperature before cutting into slices to serve.
I always use red onions in any cooking, in this recipe I sometimes use leaks instead.
I keep this recipe in my scruffy recipe book as the process the recipe uses to stop me having a soggy bottom
is the one that works for me.I like using creme fraiche in savoury and sweet recipes as it doesn't split like cream does.
hope we are all enjoying a brill weekend, will catch up later xx
who is going through the mill at the mo, wishing you a very speedy recovery Trisha big luv 
storm brewing, must get me cauldron out 
