The soft and creamy filling contrasts with the light crispy layers of phyllo pastry in this mouthwatering reipe for cheese and spinach tarts.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
1 tbsp sunflower oil
3 1/2 oz (100 g) baby spinach leaves, washed
4 oz (125 g) cream cheese
1 oz (25 g) Cheddar or Parmesan cheese, grated
1 medium egg, beaten
Salt and freshly ground black pepper
16 x 5 in (12.5 cm) squares phyllo pastry
Equipment:
pastry brush
6 hole muffin pan
cutting board
sharp knife
large mixing bowl
wooden spoon
dinner spoon
oven mitts
1. Preheat the oven to 350*F (180*C). Use a pastry brush to apply oil to 4 muffin-pan holes. Place the spinach on a cutting board and chop coarsely, using a sharp knife.
2. Place the cream cheese in a bowl and beat with a wooden spoon until smooth. Then beat in the grated cheese and egg until well combined. Season well, then stir in the spinach.
3. Brush one of the pastry squares with oil. Place another square over the top at an angle to make a star shape. Repeat with 2 more squares of pastry, brushing each with oil.
4. Gently press the layers of phyllo pastry into one of the holes of the muffin pan, then shape it to fit the hole. Repeat with the remaining pastry until you have 4 tarts.
5. Use a soup spoon to fill each crust with the spinach mixture. Press it down with the spoon. Bake for 25 minutes until the pastry has browned and the filling has set.
6. Remove the tarts from the oven and let them cool in the pan for a few minutes, then carefully remove them from the pan. Serve hot with salad or vegetables.
1 jar (11 ounces) marinated artichokes, drained
1/2 pound frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
3/4 cup coarsely grated Pecorino romano cheese
1 clove garlic, crushed
1. Preheat oven to 400*F (375*F convection).
2. Chop artichokes coarsely. Combine articokes with remaining ingredients in medium bowl. Transfer mixture to 2-cup oven-proof dish.
3. Cook dip, covered, 20 minutes.
prep + cook time 30 minutes
makes 2 cups
This is taken from the book Celebrity Chefs published by Hearst Books.
RICK BAYLESS' SPINACH SALAD WITH BACON & ROASTED MUSHROOMS
Makes 8 servings
Total time 30 minutes
8 thick slices bacon, cut crosswise into 1/4-inch-wide pieces
4 cups sliced mushrooms (about 8 ounces), preferably shiitakes, oysters, or chanterelles
1 large red onion, sliced into 1/4-inch-thick slices
3 tablespoons olive oil
Juice of one lime (about 2 tablespoons)
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
8 cups Malabar spinach (about 8 ounces)
1. Preheat oven to 425*F and position a rack in the middle of oven. Divide bacon between two baking pans. Scatter mushrooms and onion over bacon. Roast until bacon is crisp, 15 to 20 minutes, stirring halfway through to break up any clumps.
2. Meanwhile, in a small microwave-safe bowl, combine oil, lime juice, oregano, salt, and 2 tablespoons water. Microwave on high for 30 seconds.
3. Place spinach in a large salad bowl. Sprinkle bacon mixture over spinach. Drizzle warm dressing over salad and toss to combine.
Each serving: About 208 calories, 5 g protein, 8 g carbohydrate, 18 g total fat (2 g saturated), 2 g fiber, 19 mg cholesterol, 430 mg sodium.
