400 * Preheat
Spinach and Feta Tart
Caramelizing lemons in a skillet for this recipe gives it extra flavor.
2 Lg Bag Frozen Chopped Spinach (or 1 Lb. Fresh Chopped)
6 Green Onions Diced
1 Lg Lavosh or 1/2 of a Frozen Puff Pastry Sheets
4 Tbsp. Extra Virgin Olive Oil
1 Lg Lemon
2 Med Eggs
1 Cup Asiago Cheese Grated
1/8 Tsp. Grated Nutmeg
6 Oz Feta Cheese Crumbled
Sautéed Lemons: In a large skillet season thinly sliced lemon with salt and pepper. In a large skillet heat 1 Tbsp. oil over medium heat. Cook approximately 5 minutes until brown. Set aside to cool.
Sauté green onions in 1 Tbsp. oil until tender. Drop in chopped spinach to wilt. Note if using frozen spinach make sure it has thawed in a colander and you have pressed out all moisture before adding to the skillet. Set aside to cool.
Line the baking sheet with parchment. Place one large sheet of Lavosh or rolled out puff pastry to a 9″ X 13″ sheet on to baking sheet. If using pastry…Press Pastry with fork all around the edge. Chill 15 minutes.
In a medium bowl Zest one lemon and whisk with 1 tsp. zest, eggs, 1/2 tsp. Himalayan Pink or Kosher Salt, 1/4 tsp. Cracked Black Pepper and nutmeg. Fold in Spinach and Feta, Asiago mixture. Spread over the Lavosh or pastry. Bake until pastry is baked, and filling is set; about 30 minutes for the Pastry. Judge Lavosh by brownness at about 15 minutes.
Cut into 6 serving pieces, top with sautéed lemons. Serve with additional spinach salad with feta and lemon vinaigrette.