GAIL'S COPYCAT SPINACH AND FETA SHEET TART

There is a Gail’s next door to my hairdressers so whenever I get my hair done I always treat myself to their flakey, buttery beauty that is their Feta and Spinach Rolls. The only issue that I have with them…is that there is enough of it. So that is where I wanted to create a copycat version but as a sheet tart. My Gail’s Copycat Spinach and Feta Sheet Tart It's a perfect addition to your picnic but I love it as a weekend lunch with a green salad. Also, if you want to elevate the tart, drizzle a little honey over the top. You wont regret it.

Obviously you can make your own puff pastry for this recipe but i've used Jus Rol for convenience. Plus, it's delicious. 

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GAIL'S COPYCAT SPINACH AND FETA SHEET TART

SERVES:4-6// PREP TIME: 15 MINS // COOK TIME: 30 MINS // EASY// VEGGIE

INGREDIENTS

• 1 tsp vegetable oil

• 1 echalion shallot, finely diced

• 320g x puff pastry sheet

• 400g spinach

• 300g feta

• 3 eggs

• 1 tsp dried oregano

• 2 tsp dried chilli flakes

• 1½  tbsp sesame seeds

• 1½ tbsp fennel seeds

• Salt and pepper, to season

METHOD

1. Preheat the oven to 180c.

2. Add the vegetable oil to a frying pan and on a medium heat, sweat the diced shallots for 10 minutes or until tender. Remove off the heat and set to one side to cool.

3. Add the spinach to a large bowl and submerge it in boiling hot water. Once wilted, drain thoroughly, removing as much water as possible.

4. Break the feta over a large bowl before cracking in 2 eggs, cooled sweated shallots, the wilted spinach, oregano and 1 tsp of chilli flakes. Season well with salt and pepper and mix until well combined.

5. Lay the puff pastry onto a large baking sheet. With a ruler, score a 1½  inch border around the pastry. Be careful to not cut through the pastry.

6. With a fork, gently prick all the remaining pastry in the centre. This helps prevent the pastry from rising.

7. Spread the mixture evenly over the pricked pastry, ensuring it reaches the borders while keeping the edges free of filling.

8. Crack the remaining egg into a bowl and beat well. Glaze the edges of the tart with the egg wash.

9. Mix the remaining chilli flakes, sesame and fennel seeds into a bowl and sprinkle the glazed borders with the seed mixture. 

10. Place the tart in the oven and bake for 30 minutes or until the mixture is set and the pastry is golden brown.

11. Portion into slices and enjoy with a green salad. If you are feeling fancy you can drizzle the tart with some honey.