Cooked by Tassos Andreadis,
a well known Head Cook
from "Aggelioforos" newspaper
Ingredients (for 6-8 people)
For the pastry:
1 1/3 cup of all-purpose flour
a pinch of salt
1 1/3 cup of all-purpose flour
a pinch of salt
½ a cup of margarine
1 shot-glass of water
For the filling:
1 yellow onion, grated
For the filling:
1 yellow onion, grated
2 medium leeks, cut in thin rings (the white and the tender green part)
500 gr. of baby spinach leaves, well rinsed
1 large fennel bulb, cut in thin slices + its green frond finely snipped
2 ½ cups of Feta or Manouri cheese, crumbled or grated
1/3 cup of single cream (or vegetable cream)
2-3 tbsp of finely snipped dill
2-3 tbsp of finely chopped flat-leaf parsley
salt
pepper
3-4 tbsp of sunflower oil + extra to brush
Method:
Put the flour and the salt in a large bowl and mix with a spoon. Add the margarine and mix again thoroughly. Gradually add the water in the bowl and knead very well with your hands (in this case the dough should be rather rough in texture and not smooth).
Gather the dough into a ball and then divide in two pieces.
Brush with some oil the bottom and the sides of a round tart dish (26-28 cm) and lightly dust with some flour. With the help of a rolling pin open the first dough piece into a disc and carefully lay in the dish making sure that it covers the sides as well. Do the same with the second dough piece and keep aside for later.
Preheat the oven to 170°C.
salt
pepper
3-4 tbsp of sunflower oil + extra to brush
Method:
Put the flour and the salt in a large bowl and mix with a spoon. Add the margarine and mix again thoroughly. Gradually add the water in the bowl and knead very well with your hands (in this case the dough should be rather rough in texture and not smooth).
Gather the dough into a ball and then divide in two pieces.
Brush with some oil the bottom and the sides of a round tart dish (26-28 cm) and lightly dust with some flour. With the help of a rolling pin open the first dough piece into a disc and carefully lay in the dish making sure that it covers the sides as well. Do the same with the second dough piece and keep aside for later.
Preheat the oven to 170°C.
In a spacious frying pan warm the oil in medium heat and sauté the leeks, the onion, the fennel slices and the spinach while stirring with a wooden spoon until they wilt and their liquids are evaporated (but not to get brown).
Season with salt and pepper, add the dill, the parsley and the fennel fronds and stir. Pour over with the cream and cook for 1-2 more minutes in medium-low heat. Take the pan off the heat and leave aside until the filling has cooled down. When ready, add the cheese (if used) and stir with the spoon.
Empty the mixture in the dish over the pastry and spread evenly with a spatula. Cover with the second pastry piece and pinch the edges all around so to stick together and seal the filling. Using a fork gently prick the top pastry sheet in various places and then brush with some melted margarine.
Put on the middle shelf of the oven and bake the tart for about 45-55 minutes until the pastry is nicely golden and the filling is cooked through.
Allow the tart to cool down for a few minutes before you cut in pieces and serve.
Season with salt and pepper, add the dill, the parsley and the fennel fronds and stir. Pour over with the cream and cook for 1-2 more minutes in medium-low heat. Take the pan off the heat and leave aside until the filling has cooled down. When ready, add the cheese (if used) and stir with the spoon.
Empty the mixture in the dish over the pastry and spread evenly with a spatula. Cover with the second pastry piece and pinch the edges all around so to stick together and seal the filling. Using a fork gently prick the top pastry sheet in various places and then brush with some melted margarine.
Put on the middle shelf of the oven and bake the tart for about 45-55 minutes until the pastry is nicely golden and the filling is cooked through.
Allow the tart to cool down for a few minutes before you cut in pieces and serve.
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