Spinach and Feta Puff Pastry Tart

1. 1 Puff pastry (frozen)pack 500 g ≈ $4.50 65 g
2. 2 Spinach (frozen)pack 400 g ≈ $1.90 70 g
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.7 pcs
5. 5 Cream 20%pack 500 ml ≈ $3.00 40 ml
6. 6 Onions≈ $1.60 per kg 30 g
7. 7 Butterpack 180 g ≈ $1.60 4 g
8. 8 Salt to taste
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C).

2. Roll out puff¹ pastry lightly, fit into a small tart pan, prick all over with a fork, and blind-bake for 8 minutes.

3. Finely chop onion⁶ and sauté in butter⁷ for 3–4 minutes until soft.

4. Add spinach² and cook for 5–6 minutes until excess moisture evaporates.

5. Whisk egg with cream⁵, salt, and pepper, then fold in crumbled feta³ and the spinach²-onion⁶ mixture.

6. Pour filling over the pastry base and bake for 30–35 minutes at 350°F (180°C) until set and golden.

7. Let cool for 7–10 minutes before slicing to hold shape.