Patsara
Recipe: #20317
July 24, 2015
Categories: Cheese, Feta, Greek, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Mothers Day, Picnic, Oven Bake, more
"This is a wonderful recipe I saw being made by Kathy Tsaples. So easy to make and so delicious. The recipe calls for Cake, Sponge & Steamed Bun Self Raising Flour, which I did use and I used a long tart tin not only did it look fantastic but the whole family enjoyed it."
Original is 1 Tart serving
Ingredients
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- FILLING INGREDIENTS
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Nutritional
- Serving Size: 1 (1477.8 g)
- Calories 2335.8
- Total Fat - 164.4 g
- Saturated Fat - 43.6 g
- Cholesterol - 740.6 mg
- Sodium - 6646.6 mg
- Total Carbohydrate - 134.5 g
- Dietary Fiber - 18 g
- Sugars - 20.9 g
- Protein - 91.9 g
- Calcium - 2220.5 mg
- Iron - 9.9 mg
- Vitamin C - 11.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Prepare your spinach by washing it and finely shredding it. Sprinkle salt over it and crush it with your hands, continuing to do so until the spinach has wilted. Squeeze out any excess liquid and place the spinach in a bowl.
Step 2
Sauté the onion in 1 tablespoon oil on a medium-high heat until it is translucent (4-5 minutes). Spoon the onion into the spinach while it is hot. This will wilt the spinach further. Grind pepper into the spinach, stir to combine and allow to cool.
Step 3
While the spinach is cooling, make your base. In a big bowl, pour in the polenta, 2 cups boiling water and 1 teaspoon salt. Stir vigorously, making sure there are no lumps. Add the flour, oil and baking powder, and mix to combine. Set aside to cool.
Step 4
Butter a 40cm round small-sided cake tin. Press polenta mixture into base and up sides of tin. Ensure that a lip is formed up the sides of the tin, giving it the appearance of a pastry.
Step 5
Crumble the feta and ricotta into the spinach. Mix well. Taste to see if more salt is needed and add salt accordingly. Add the eggs and remaining oil and mix again. Pour the spinach and cheese mixture into the base and flatten with your hands.
Step 6
Sprinkle the flour on top, then sprinkle with half the milk to moisten the flour. This will form the crust.
Step 7
Bake at 180C, using the remaining milk to moisten the crust as it bakes, until the polenta is golden and crusty (45 minutes).
Step 8
Serve hot.
Tips
No special items needed.
0 Reviews
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