Spinat-Tarte mit Filo-Teig

noch eine tarte … tarte, quiche, kuchen … so schnell und so lecker, gut als vorspeise oder hauptgericht! diesmal habe ich filo-teig benutzt. ich finde diesen teig toll .. leckerer geschmack und gebrauchsfertig! das rezept (leicht verändert) haben wir bei chefkoch gefunden.

900 g frischer spinat, geputzt und gehackt | 1 bund frühlingszwiebeln, in feine ringe geschnitten | 1 bund rucola, gehackt | 1 bund minze, gehackt | 5 el olivenöl | 200 g fetakäse | 50 g paniermehl | 200 g ricotta | 4 eier | 6 blätter filoteig | muskat | salz, pfeffer

zwiebeln, rucola, und minze bei kleiner hitze in 2 el olivenöl andünsten und den spinat dazugeben. etwas 10 minuten kochen lassen.
feta in stückchen schneiden und mit dem paniermehl, den verrührten Eiern, dem ricotta und der spinat-mischung verrühren. die mischung nach belieben salzen, pfeffern und mit muskat abschmecken.

die filo-teigblätter mit den drei restlichen el olivenöl einpinseln und in eine springform (24 cm durchmesser) geben, so dass die teigblätter über die form lappen.
die gemüse-käse-mischung auf den teigblättern verteilen und die überhängenden teigblätter zum »deckel« des ganzen machen.

im auf 180 grad vorgeheizten backofen ca. 35 bis 40 minuten backen (ggf. mit backpapier abdecken, damit der teigdeckel nicht zu dunkel wird).

ad | 15.10.2010 | 40 Kommentare

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