Event Tickets My Account Advertise About Us Contact Us Archive RSS Newsletters
Friday, February 7, 2014

Spinach Tart with Raisins and Pine Nuts

Spinach Tart with Raisins and Pine Nuts

Photo by Scott Anderson/Quad Photo

It’s always fun to watch people do something I can’t do—and have no intention of ever attempting—such as the ski jump. I get shivers just imagining flying off the end of such a thing with slim boards attached to my feet. Whoa. I do like to ice skate, but my attempts at a triple Salchow remain only in my mind not anywhere near the slim blades attached to my feet. But watching others do these things, now that’s something I can get behind—especially at the Olympic level.

Since the Winter Olympic games are just starting, there will be plenty of opportunity to relax in the comfort of home and watch athletes sail through the air above snow or ice. And a snack or light meal that gives a nod to Greece, the birthplace of the games, seems fitting.

A frozen grocery-store tart shell makes this dish come together in minutes, notes its creator, caterer and frequent Real Food contributor Serena Bass, but if you’re a homemade pie-crust pro, by all means start with your favorite scratch recipe.

The healthy dose of spinach in this tart can’t help but give you a boost while watching the amazing athletic feats, too. Go Team U.S.A!


Spinach Tart with Raisins and Pine Nuts

Serves 8

2 tbsp. butter
1/2 c. chopped shallots
1 tsp. minced garlic
1 lb. baby spinach leaves
1⁄3 c. yellow raisins
2 extra large eggs
1/2 c. cream
2 tbsp. fresh dill, minced
1/4 c. crumbled feta
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 precooked tart shell
1/4 c. pine nuts (plus 1 tablespoon for scattering on top before baking.
Note: The Italian word for pine nuts is pignoli.)


In a sauté pan, melt the butter, add the shallots and garlic, and cook over medium heat for 2 minutes.

Add the spinach a handful at a time and keep stirring till the spinach has wilted before adding the next handful. When it’s all wilted, turn up the heat and stir to evaporate any liquid. Add the raisins and the 1/4 cup of pine nuts and set aside.

In a medium bowl, mix together the eggs, cream, dill, feta, salt, and pepper. Add the spinach mixture and stir together. Pour into a precooked tart shell, scatter with 1 tablespoon of extra pine nuts, and bake for 30 to 35 minutes, or until the center is just set.

Serve hot or at room temperature.

Nutrition info (per serving) Spinach Tart with Raisins & Pine Nuts: CALORIES 124 (90 from fat); FAT 10g (sat. 6g); CHOL 88mg; SODIUM 339mg; CARB 5g; FIBER 1g; PROTEIN 5g

Posted on Friday, February 7, 2014 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Add your comment:

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Sign up for our monthly dining e-blast:

MNMO Dish Sign-up

The Latest in MNMO

REVIEWS QUICK BITES
Best New Restaurants Mosaic
Icehouse Cool Primebar
Haute Hot Dogs Technique
Culinary Cloning Fika
Birdhouse Takes Flight Corner Table
Best Bars Left Handed Cook
Creative Cocktailing A Lotta Burrata


* Access all reviews here. 

restaurants Blogs - BlogCatalog Blog Directory