Spinach and Feta Phylo Trangles

Spinach is a great and versatile ingredient, can be used in a variety of ways, and is good for you. This recipe is one I made up on the fly, as I had a package of Phylo pastry, and 1/2 a bag of frozen spinach.

Morning
Take out the frozen ingredients, to defrost for assembly later for dinner
1 package of Phylo pastry defrosted in the fridge
2 cups frozen spinach, set out in colander to defrost

The spinach needs to be fully defrosted and squeezed dry. Remove the Phylo dough when you are ready to assemble the pies. Preheat oven to 375 degrees F

Filling
2 eggs, beaten
1/2 cup cream cheese
2/3 cup feta cheese, chopped if it comes in a block
3/4 cup Parmesan cheese
1/2 white onion, chopped
1/2 tsp nutmeg
Pinch of dried mint
Spinach, Defrosted and squeezed very dry

Cook the onion in the microwave for 1 minute with a tiny bit of water, drain then add to the other ingredients. Mix all ingredients well, add a little black pepper, it should be salty enough with the cheese, set aside

1/2 cup unsalted butter, melted

For each spinach triangle you will brush melted butter on each of 4 sheets 8"x11" of Phylo dough, placing one on top of another cut the prepared Phylo sheets in half down the short side, then in half again, you should then have 4 strips of pastry about 3x8 inches long, place 3-4 tablespoons of spinach filling on the end of each strip, fold into a triangle then back and forth until the filling is completely enclosed and the package has retained its triangle shape, complete all just this way until all of the filling is used up. Bake for approximately 15-18 minutes, or until the pastry has achieved a golden brown color and pastry pies are puffed up.

Elegant but Easy Onion Tart

I know, I've made lots of onion tarts but this one is really delicious, elegant but easy! If you have 4" tart tins that makes it better, but you can make it into a 9" tart then serve in slices.

Convection Bake-Oven 390 degrees
Tart Shell

1-1/4 cup all purpose flour
Pinch of salt
1/2 cup unsalted butter, cut into small bits
3-4 tablespoons icy cold water

In food processor, add flour, salt and butter, pulse until all butter is incorporated, (mixture will look like small bits of barley), while pulsing the machine, add water until mixture starts to line the sides of the processor bowl. Turn contents of processor bowl out to a piece of plastic wrap, gather the loose bits and pat into a disc, wrap it tightly, then refridgerate for about 30 minutes.

Filling

2-3 tablespoons olive oil
1/2 tablespoon butter
3-1/2 sweet or red onions, halved and sliced thinly
3-4 cloves of garlic
Pinch salt and pepper
3 tablespoons balsamic vinegar
In a large sauté pan, heat oil and butter,over medium high heat, once butter is melted, add the onions, sauté until soft, add the garlic, salt and pepper, sauté until lightly golden and soft, add the balsamic vinegar, stir well, turn heat off, let cool.

2 eggs
1/2 cup cream cheese
1 cup Parmesan cheese, grated
Pinch salt and pepper
5 slices cooked til crisp bacon, crumbled
In a separate bowl, whip together eggs, cream cheese, when mixture becomes smooth, add the Parmesan cheese, salt and pepper, stir in well, then add the crumbled bacon, set aside.

Assembly
Take the pastry disc from the fridge, cut into 4 pieces, one piece for each tart tin, press dough with fingers til it covers each of the tart tins and around the edges, prick the dough all over with a fork, cover each lightly with foil, bake for 12-15 minutes at 390 degrees F, remove from oven, remove the foil, fill each tart with the cheese and bacon mixture, then cover each tart with the balsamic onion mixture, bake for 15 minutes until cheese is bubbly and tart is golden brown.
Serve with a green salad, for lunch or for dinner with a bit of roast chicken and haricot vert.