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Spinach Tarts Recipe

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This recipe for Spinach Tarts is from Joe Iannitto's Dessert Selections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
White bread dough
16 oz chopped spinach
salt to taste
1/4 cup olive oil
2 cloves of garlic
1 tsp crushed hot pepper
Directions:
Directions:
READ THE PERSONAL NOTES

In a medium saucepan , with low heat , add frozen chopped spinach, garlic, olive oil, salt, and crushed red pepper. Cover pan and allow the spinach to simmer.

Cover work surface with a piece of Parchment paper that is lightly floured. You will be rolling the dough in a rectangle roughly 16 X 16. and about 1/8 thick

Once you have rolled the bread, its time to add the spinach filling.
Drain the spinach. Eyeing a line that run lt to rt visually divide the dough in half. You will place the spinach beginning at this point and working toward the edge. Leave about 1 1/4 inches at the edge spinach free so that you can pinch the end to closed.
Moisten the edge with water so that it is sticky.
Fold the spinach free half of dough over the top of the spinach forming a cover and completing the tart.
Press down along where the 2 flaps meet to seal the tart. Wet the top edge of the tart and fold the edge over the top. Press down to insure a good seal

Using a fork poke a series of vent hole along the top. Bush the top of the tart with an egg wash

Bake at 350 degrees for about 30 minutes, or until the tart is golden brown
Personal Notes:
Personal Notes:
This recipe has never been written
down and has been passed along by word of mouth. It is rather easy to make allowing you to season the spinach to taste

 

 

 

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