Spinach Feta Tart

by Lylah Ledner

A favorite to serve for Easter brunch or really anytime. 
Spinach Feta Tart
pastry for 1 single-crust pie -
2 eggs,
1 cup chopped fresh spinach,
1 cup ricotta cheese,
1/2 crumbled feta cheese,
1/4 cup milk,
2 tsp snipped fresh oregano or 3/4 tsp dried oregano crushed
2 TB. grated Parmesan red pepper, yellow pepper - (either one)

In the already done pie shell - place foil around the edges and bake it at 450 for 8 minutes. then, remove the foil and bake for about 5 minutes more or till golden. Remove from oven then reduce oven temperature to 325.

Mix in a mixing bowl - beat the eggs, stir in spinach, ricotta, the 1/2 cup feta, milk and oregano. sprinkle the pastry with Parmesan: top with egg mixture. bake in a 325 oven about 20 minutes (that can be done here) or until the knife inserted near the center comes out clean.


Lylah Ledner
Lylah Ledner

Author



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