This simple dish is deeply satisfying, and has been a great success on many occasions. It’s fairly quick and easy to make, can be made in small and large portions, can be eaten hot, luke-warm and cold, keeps for a few days, is good to re-heat in a microwave oven, … Who can ask for more?
For Dad’s Spinach Tarte, you’ll need:
1 1/2 packet deep-frozen puff pastry, 1 kg Spinach, 1 leak, 1 large onion, 3-5 gloves of garlic, butter, 2 tee spoons salt, 2 tee spoons stock granulates or 2 cubes, 1/2 tee spoon freshly ground pepper, 1/2 teaspoon freshly ground nutmeg, 6 eggs, 1/2 pint double cream, 300g Feta cheese, a handful of pine kernels, and a few tablespoons of dry breadcrumbs.
Cut onion, garlic, leak. Steam slightly with a bit butter and a dash of olive oil. Loose some of the liquid if too much builds up.
Mix eggs, cream, feta cheese, pine kernels and all the spices in an extra bowl. Remove the spinach from the heat and mix both together. Add breadcrumbs until the mix has the consistency of slightly runny custard.
Roll out the semi-defrosted pastry and line a deep non-sticking dish (a Teflon-coated roasting dish works great, and so do many baking forms). Let the rim hang over the dish slightly. Fill in the mix, fold in the pastry, wet the pastry with water and close the lid with another sheet of puff pastry. Try to get the puff pastry as air-tight as you can, but do not forget to insert two little cross-cuts in the lid to let the steam out.
Preheat the oven to 180C (360F). Cover the dish with tin foil and bake for 35 minutes. Remove the tin foil, and bake for another 15 minutes. When finished, remove from the oven, let cool down for 20 minutes, then turn over and lift off the dish.
Eat hot, luke-warm, or cold. Enjoy!