spinach and feta galette-lets
December 10, 2013 Comments Off on spinach and feta galette-lets
this recipe is inspired by the one found here:
although we chose to eat it as our main course with a side salad, it would also make a lovely appetizer.
1 Pillsbury pie crust
400g baby spinach leaves (that’s the BIG plastic tub)
2 garlic cloves, minced
1/4 cup creme fraiche
1/4 cup Parmesan cheese, grated
1/2 cup pine nuts
1. preheat the oven to 350 degrees.
2. with a rolling pin, roll out your pie crust until you’ve achieved approximately one extra inch on all sides. with a pint glass (or round cookie cutter of approximately the same size, iffin’ you’re fancy, stamp out rounds. continue re-rolling and stamping until all dough has been used. will yield approximately one dozen rounds.
3. place each of the rounds in a lightly greased muffin tin
4. in a 5 quart pot, boil approximately one inch of water. drop spinach in boiling water and stir for approximately 1 minute until wilted, significantly reduced in volume, and bright green. drain.
5. try to get as much liquid out of the spinach as possible. you can press between paper towels if you have a lot of paper towels to spare, or pick it up in fistfuls over the sink and squeeze the bajezus out of it. both work pretty well.
6. lightly chop the now slightly drier spinach and toss in a bowl with creme fraiche, garlic, parmesan and pine nuts.
7. place approximately 1 1/2 T of the mixture atop each of the dough rounds in the muffin tin.
8. bake approximately five minutes. remove and place chunks or crumbles of feta on top of each little tartlet. return to oven and bake for another 30-35 minutes, until the dough is golden and the feta is browned.