RECIPES WITH YOGHURT
Spinach and yoghurt tart
INGREDIENTS (for a 24cm tart tin)
1 sheet of tart pastry
300 g fresh spinach, well washed and finely chopped
½ bunch fennel fronds, finely chopped
2 eggs
220 g STAMOU Greek graviera cheese
4 tbsp STAMOU Plousio yoghurt with 5% fat
2 tablespoons olive oil
3 tablespoons toasted pine nuts
Salt and freshly ground pepper
METHOD
- Preheat the oven to 180oC.
- Butter a tart tin.
- Spread the pastry over the surface of the tin and trim any excess pastry overlapping the edges.
- Prick the pastry with a fork and cover with baking paper. Cover the base of the tart with dried beans or pie weights and bake blind for 15 minutes.
- Remove the beans and baking paper and continue baking for 5 more minutes.
- Let the pastry cool.
- Sauté the spinach in olive oil until soft and season with salt and pepper.
- In a deep bowl, beat the eggs, and then add the cheese and yoghurt.
- Add the sautéed spinach, fennel fronds and half of the pine nuts, and mix.
- Spread the mixture on the half-baked dough, sprinkle with the remaining pine nuts, and bake for 20 minutes until golden.
- Serve the tart at room temperature.
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