Spanakopita (Spinach and Feta Tart)

Ingredients:

For the crust:
1 pre-made puff or shortcrust pastry (or homemade if you prefer)

For the filling:
500 g fresh spinach (or 300 g frozen spinach, well-drained)
200 g crumbled feta cheese
2 eggs
150 ml heavy cream
1 onion, finely chopped
1 garlic clove, minced
Salt and pepper
A pinch of nutmeg (optional)
1 tablespoon olive oil

Instructions:

Prepare the spinach:
Heat the olive oil in a pan. Add the chopped onion and sauté until translucent.
Add the garlic and spinach (if using fresh spinach, cook until it wilts down). Cook until all the moisture from the spinach has evaporated. Set aside to cool.

Make the filling:
In a mixing bowl, whisk together the eggs and heavy cream. Season with salt, pepper, and a pinch of nutmeg if desired.
Add the cooked spinach mixture and crumbled feta. Stir until everything is well combined.

Assemble the tart:
Preheat your oven to 180°C (350°F).
Roll out the pastry and line a tart pan with it. Poke the base of the crust with a fork to prevent it from puffing up during baking.
Pour the spinach and feta filling into the crust.

Bake:
Bake the tart for 30-35 minutes, until golden brown and the filling is set.

Serve:

Allow the tart to cool slightly before slicing. It can be served warm, at room temperature, or even cold, alongside a green salad for a complete meal.

Origin of Spinach and Feta Tart:

Ancient Greece:

Long before the invention of spanakopita as we know it, the ancient Greeks used vegetable and cheese mixtures in flatbreads or pastas. The concept of combining greens with dairy products thus dates back to antiquity, where wild herbs, leafy greens, and sheep's milk cheese were commonly consumed.

Byzantine Empire (330–1453):

The Byzantine culinary tradition marked an important step in the development of vegetable-filled pastries and pies. Under the influence of Asian Minor and Mediterranean cultures, pies became popular with thin layers of dough, sometimes similar to today's phyllo dough.

15th century:

After the fall of the Byzantine Empire, Ottoman influences introduced and refined the use of phyllo dough in Greece. Ottoman cuisine featured several savory and sweet pastries made with phyllo, which inspired local Greek variations, including spanakopita. At this time, feta, which has been around since the 8th century BC, was commonly used in Greek cuisine, contributing to the distinctive flavor of spanakopita.

20th century:

The modern recipe for spanakopita as it is known today (spinach, feta, onions, and herbs wrapped in layers of phyllo) became popular and became a Greek and Mediterranean classic, adopted and adapted in various parts of the world. The tart or puff pastry version, with puff or shortcrust pastry, is a more recent adaptation, popular internationally for its simplicity of preparation.