10 oz frozen chopped spinach, thawed
1/4 C finely chopped yellow onion
1 frozen puff pastry sheet, thawed
1/3 C ricotta cheese
1 tsp chopped garlic
1/2 tsp salt
1 oz feta cheese, crumbled (about 1/4 C)
1/4 C drained sliced pimentos
1/2 tsp chopped fresh oregano
1/2 tsp red wine vinegar
1 1/2 Tbsp pine nuts, toasted
Preheat oven to 400º.
Combine spinach and onion in bowl, cover, and microwave on high 1-2 minutes. Drain. Let stand in colander 5 minutes, pressing with the back of a spoon to release excess liquid.
Roll out puff pastry to a 14 x 12 inch rectangle on a piece of parchment paper. Place on a baking sheet. Score a 1 inch border around edge with a paring knife; prick area inside border several times with a fork. Bake for 14 minutes or until light golden. remove from oven.
Combine spinach mixture, ricotta, garlic, salt, and feta in a bowl Spread spinach mixture over puff pastry, inside border.
Bake for 13 minutes.
Combine pimentos, oregano, and vinegar. Sprinkle mixture and pine nuts over tart.
Cut into 12 slices
Can substitute olives for pimentos.