Recipe for spinach tart with stinging nettle cheese.
Recipes with artisan cheese you’ll love, spinach tart with stinging nettle cheese.
This recipe for a spinach tart with artisan gouda stinging nettle cheese is a surprisingly culinary main course.
Tools: small brush and a food processor.
- 100 grams of pine nuts.
- 5 eggs.
- 300 grams Craxi Gouda stinging nettle cheese.
- 50 grams old (12 months) Craxi Gouda cheese.
- Dried oregano.
- 1 lemon.
- Olive oil.
- A knob of butter.
- 400 grams of spinach, washed.
- 1 packet of filo pastry (270 g), defrosted.
- Cayenne pepper.
- 1 whole nutmeg, for grating.
- Sea salt and black pepper.
Prepare all ingredients. Heat the oven to 200 °C. Place a medium-sized (approx. 26 cm) ovenproof frying pan over medium heat.
Prepare the food processor (standard blade in the bowl). Check that the spinach has been washed. Return the frying pan to the heat with a little olive oil and a knob of butter and put in half the spinach. Move the leaves around in the pan and add a tuft when they have shrunk enough. Continue until all the spinach is in the pan.
Toast the pine nuts in a dry, ovenproof frying pan, shaking them from time to time. Keep a very close eye on them. Break the eggs into a mixing bowl and crumble in about 300 grams of nettle cheese.
Grate the old Gouda cheese over it. Add a pinch of black pepper, a few pinches of dried oregano, the grated zest of the lemon, and a dash of olive oil. Wait until the pine nuts are golden brown, add them to the egg mixture and stir well.
Lay a 50 cm sheet of baking paper on your work surface, brush it with a little olive oil, make a ball of it, unfold it, and lay it flat again. Lay 4 sheets of filo pastry in a large rectangle on the paper, with the edges slightly overlapping, so that it is almost completely covered.
Brush the dough with a little olive oil and sprinkle on a generous pinch of salt and pepper and a pinch of cayenne pepper. Repeat this two more times, so that you have three layers. It doesn’t matter if there is a tear here and there. In the meantime, do not forget to stir the spinach regularly.
Remove the spinach from the heat when the leaves have shrunk considerably. Add it to the egg mixture and grate half a glob of nutmeg into it. Mix everything well.
Carefully place the piece of baking paper with the filo pastry in the empty frying pan so that the edges hang over it. Press the dough firmly into the edge of the pan, pour in the egg mixture, and spread it out evenly. Fold the overhanging edges of the dough loosely over the filling.
First, place the pan on medium heat for a few minutes to warm the bottom, and then put it in the hot oven for 18 to 20 min.
This spinach tart with stinging nettle cheese is delicious in combination with meat. For example, lamb rack from the barbeque or tender beef ribeye would go very well with this dish.
Enjoy your meal!
If you have any questions, please contact us via the contact form on the website.
Craxi artisan Dutch Gouda cheese shop in Malaga, address Mercado Merced, Calle Merced, 4, 29012 Malaga, Spain.