Let the oven do the work with this simple twist on a Greek ‘spanakopita.’ You’ll top flaky pastry with feta, wilted spinach and soft cheese. Once golden, serve with potatoes and rocket salad. Delish!
Prep Time
35 min
Cuisine
Greek
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
120g traditional puff pastry<span class="strong">†</span>
1 white potato
100g feta cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
878 kJ 210 kcal
2440 kJ 583 kcal
Fat of which saturates
12 g 8 g
33.4 g 22.1 g
Carbohydrate of which sugars
14.4 g 0.8 g
40 g 2.3 g
Fibre
1.8 g
5.1 g
Protein
6.9 g
19.3 g
Salt
0.62 g
1.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
50g rocket
wild rocket
1 tsp dried oregano
dried oregano
120g baby leaf spinach
spinach
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
Allergens highlighted by † (sulphites, milk, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Wash the baby leafspinach, then add it to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under the cold tap until it's cool
Once cool, squeeze the water out of the spinach as much as you can then chop it roughly
2
Add the soft cheese to a bowl with 1 tbsp [2 tbsp]boiled water and season with a pinch of salt and pepper
Cut the potatoes (skins on) into bite-sized pieces
3
Line half a baking tray with non-stick baking paper
Lay the puffpastry onto the lined baking tray
Score a 1cm border around the edge of the pastry with a knife (the border will puff up and form a nice crust)
4
Spread the soft cheese over thepastry within the border
Add the chopped spinach and crumble the feta over the top
Add the chopped potatoes to the other side of the tray with a drizzle of vegetable oil
Add the dried oregano and a pinch of salt and give them a good mix up
5
Put the tray in the oven for 25-30 min or until the pastry is cooked through, puffed up and the potatoes are golden – this is your spinach & feta tart and crispy potatoes
Use this time to clear up, set the table, have a cup of tea or simply chill!
6
Once the tart is almost done, combine the red wine vinegar with 2 tbsp [4 tbsp]olive oil in a large bowl
Season with a pinch of salt – this is your dressing
7
Wash and pat the rocket dry
Once the tart is done, add the rocket to the dressing and give it a good mix up – this is your rocket salad
8
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