spinach tarts

Spinach Tarts Inspired By Authentic Greek Spanakopita

by Samantha McLeod

These Spinach tarts were inspired by one of the most famous Greek dishes, spanakopita. We love this flaky pastry crammed with spinach and feta. Enjoy my quick and easy version with healthy and nutritious salmon.

Adding butter to olive oil when will slow down the smoke point, and add an extra buttery flavour.

Check out your local Mediterranean grocers for authentic feta imported from Greece.

Go crazy with the spinach if you are not a big fan of dandelion greens.

To make this a canna-cooking recipe, you can drizzle cannabis oil (like you would truffle oil) just before service. Remember to follow dosage directions properly – start slow and go low.

spinach tarts

Spinach Tarts

These Spinach tarts were inspired by one of the most famous Greek dishes, spanakopita. We love this flaky pastry crammed with spinach and feta. Enjoy my quick and easy version with healthy and nutritious salmon. Adding butter to olive oil when will slow down the smoke point, and add an extra… Food spanakopitas, spinach tarts, spinach, tarts, European Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 tart shells
  • 10 ounces cubed salmon, sprinkle with salt and pepper to taste, drizzled with Greek Olive oil and set aside.
  • 1 tablespoon Greek extra virgin olive oil and 1 teaspoon butter.
  • 1 bundle dandelions greens, washed, cut up and drained
  • 1 bundle spinach leaves, washed, cut up and drained
  • ½ cup finely diced onions
  • 1 teaspoon minced garlic
  • 1 cup Dodonis feta, crumbled
  • 1 lemon, juiced
  • salt and pepper to taste

Instructions

  • Preheat the oven to 380 degrees. Scatter the salmon in a shallow pan and roast for 15 minutes.
  • While the salmon is roasting, cook the onions in olive oil and 1 teaspoon butter until brown bits start appearing. Add the garlic and quickly sauté. Add the dandelions and spinach, toss well to coat the greens, cover with a lid and steam for 5 minutes. Remove the lid and cook until the liquid is gone.
  • Remove the salmon from the oven and divide equally between the 12 tart shells. Top the salmon with one tablespoon each of the cooked greens. Squeeze a few drops of lemon juice over each tart. Add salt and pepper to taste (go easy on the salt because feta has a high salt content)
  • Divide the feta into 12 portions and add to each tart. Bake for 15 minutes. Remove and cool.

Notes

To make this a canna-cooking recipe, you can drizzle cannabis oil (like you would truffle oil) just before service. Remember to follow dosage directions properly - start slow and go low .

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