Spinach, Crab, and Feta Tarts
Total Time: 1 hour 15 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 6
These delightful spinach, crab, and feta tarts are the perfect dish for brunch or a special appetizer. With the delicate crunch of filo pastry and a rich, creamy filling made from lump crabmeat, fresh spinach, and tangy feta cheese, these tarts are sure to impress. Whether served warm or at room temperature, they’re a great choice for any occasion. The accompanying tomato sauce and basil oil add vibrant color and depth of flavor, making each bite a little more special. Get ready to indulge in these savory bites that bring together the best flavors of the sea and the garden.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Onion | 1, finely chopped |
| Olive oil | 3 tablespoons |
| Fresh spinach | 1 bunch |
| Garlic | 2 cloves, minced |
| Lump crabmeat | 1/2 pound |
| Feta cheese | 1/2 cup, crumbled |
| Egg | 1 whole |
| Egg white | 1 |
| Heavy cream | 1/4 cup |
| Paprika | 1/2 teaspoon |
| Cayenne pepper | 1/8 teaspoon |
| Phyllo pastry | 6 sheets |
| Tomatoes | 4, medium-sized |
| Red wine vinegar | 2 teaspoons |
| Tomato paste | 1 tablespoon |
| Fresh basil leaves | 6 leaves |
| Extra virgin olive oil | 2 tablespoons |
| Mayonnaise | 1/4 cup |
| Fresh lemon juice | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 537.6 kcal |
| Fat | 42.4 g |
| Saturated Fat | 13.8 g |
| Cholesterol | 109.8 mg |
| Sodium | 732.9 mg |
| Carbohydrates | 23.4 g |
| Fiber | 3.3 g |
| Sugar | 5.9 g |
| Protein | 18 g |
Instructions
-
Prepare the Filling:
- Start by melting 1 tablespoon of butter in a small saucepan over medium-low heat. Add the chopped onion and cook for about 6 minutes, stirring occasionally, until the onion becomes translucent.
- In a separate large skillet, melt the remaining 1 tablespoon of butter with the olive oil. Add the fresh spinach and sauté on high heat for about 2 minutes, stirring frequently, until the spinach is fully wilted.
- Stir in the minced garlic and season with 1/4 teaspoon of salt. Once the spinach is cooked, transfer it to a colander set over a bowl. Press down to remove excess liquid. Set the spinach aside, reserving 1/4 cup of the spinach liquid for later use.
-
Cook the Mixture:
- Return the reserved spinach liquid to the saucepan with the sautéed onions. Bring the mixture to a boil over high heat and let it simmer for 2 minutes. Once ready, transfer the mixture to the bowl with the spinach. Add in the lump crabmeat and crumbled feta cheese.
- In a small bowl, whisk together the whole egg, egg white, heavy cream, paprika, cayenne pepper, and 1/4 teaspoon of salt. Stir this creamy mixture into the spinach and crab mixture, making sure everything is well combined.
-
Prepare the Filo Pastry:
- Preheat your oven to 350°F (175°C). Lightly butter six 3-ounce muffin cups in a 12-cup muffin tin.
- Lay one sheet of filo pastry on a clean work surface, covering the rest with a damp kitchen towel to prevent drying out. Brush the filo sheet with melted butter, then lay another sheet on top and brush it again with butter. Repeat this process two more times, layering and buttering three sheets of filo in total.
- Cut the layered filo into three 6-inch squares. Gently press each square into the prepared muffin cups, discarding any excess filo edges.
- Repeat the process with the remaining filo sheets, layering and buttering, until all six muffin cups are lined with filo. Use kitchen scissors to trim any overhanging filo and neatly fold the edges inside each muffin cup to form a tidy tart shell.
-
Make the Sauces:
- In a blender, combine the tomatoes, red wine vinegar, and tomato paste. Season with salt and pepper, then blend until smooth. Strain the mixture into a medium bowl, removing any solids.
- Rinse and dry the blender, then add the fresh basil leaves and extra virgin olive oil. Blend until smooth and transfer the basil oil to a small bowl. Season with salt to taste.
- In another small bowl, mix together the mayonnaise, fresh lemon juice, Dijon mustard, and optional flying fish roe, if using. Stir well to combine.
-
Assemble and Bake:
- Spoon the crab and spinach filling into the filo-lined cups, dividing the mixture evenly among the six tarts. Bake in the preheated oven for about 30 minutes, or until the filo is golden-brown and the filling is set.
- Once baked, allow the tarts to cool slightly in the muffin tin. Gently transfer each tart to an individual plate.
-
Serve:
- Top each tart with a generous teaspoon of the prepared mayonnaise mixture. Drizzle the tomato sauce and basil oil around each tart, finishing with a light drizzle of balsamic vinegar for added depth and flavor.
- Serve the tarts warm as a beautiful appetizer or enjoy them as part of a delightful brunch spread.
These Spinach, Crab, and Feta Tarts are the perfect blend of savory, creamy, and slightly tangy flavors. Whether you’re hosting a brunch or looking to serve a show-stopping appetizer, these tarts are sure to impress your guests and leave them craving more. Enjoy the wonderful combination of fresh spinach, tender crabmeat, and rich feta cheese in a delicate, flaky filo shell.
Recipe sourced from lovewithrecipes.com.
