Spinach Flan Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

Steps:

• Preheat the oven to 350 degrees F.
• Place the phyllo shells on a rimmed baking sheet and set aside.
• In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
• Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.

Steps:

• Preheat oven to 300 degrees F.
• In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small soufflé dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.
• Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
• Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.
• Herb Salad Garnish.
• 1/4 cup fresh Italian flat-leaf parsley.
• 1/4 cup fresh tarragon.
• 1/4 cup fresh basil
• 1/2 teaspoon freshly squeezed lemon juice.
• 1 teaspoon extra virgin olive oil (EVOO).
• Kosher salt and freshly ground black pepper.
• Combine all ingredients in a large salad bowl. Toss. Enjoy!

Steps:

• Base: Take the flour and salt in a bowl.
• Rub in all the butter till the mixture looks like fine breadcrumbs.
• Sprinkle around 2 tblps of cold water to form a firm dough.
• Knead until smooth and roll out on a floured board and use to line an 8 inch tin or pie dish.
• Bake open in a preheated oven for 15 mins at 190C or till light brown.
• (the recipe calls for it to be lined with greaseproof paper and filled with baking beans. Not sure what these are so did not do this. It calls for 15 mins of baking. Then the beans have to be removed and the base has to bake for 5 mins more to dry out) Wash the spinach and cook with just the water that stays on the leaves after washing then for about 8 mins.
• Drain and chop coarsely.
• Reserve few 4-5 rings of the pepper for garnish and chop the remaining afer deseeding and cook for around 5 mins in some boiling water.
• Beat the eggs and milk (you can use semi-skimmed milk), then add the chopped onions, spinach, pepper, nutmeg and seasonings.
• Spoon the filling into the flan and cook in the oven (Preheated to 190C again) for 40 mins, or until set.
• Garnish with the pepper slices.
• Can be had hot or cold.
• But not in the pot nine days old!

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don't trim them yet. Chill in the fridge or freezer for at least 15 mins.
• Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
• Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
• Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
• Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
• Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.

Steps:

• Pre heat the oven to 200c (180c fan forced).
• Roll out the dough thinly and line 2 x 20 cm pie plates.
• Place piece of foil in each base and cover with raw rice or pastry weights to prevent pastry from bubbling up during the cooking & prevent shrinking.
• Cook the pastry 15 minutes. Remove from oven and remove the foil and rice.
• Put eggs & cream in a bowl and whisk until well blended. Add the cheese's. spinach, cayenne and salt and pepper to taste. Mix well and divide the mix between the pastry shells.
• Reduce the oven temp to 185c (165c fan forced) and cook the flans for about 25 minutes or until the centres are set. Remove and cool on rack.