Spinach and Feta Puff Pastry Tart

Instructions

1. Prepare the spinach filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Transfer to a colander and press with a spoon to remove excess moisture. Allow to cool completely.
2. Make the cheese mixture
   In a large bowl, combine the cooled spinach mixture, crumbled feta, ricotta, 2 beaten eggs, chopped dill, mint, lemon zest, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Prepare the pastry
   Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. Roll out one sheet of puff pastry on a lightly floured surface to fit your baking sheet, leaving a 2.5cm (1-inch) border all around. Place on the prepared baking sheet.
4. Assemble the tart
   Spread the spinach and cheese mixture evenly over the pastry, leaving the border clear. Roll out the second sheet of pastry and either place it over the filling for a closed tart, cutting slits for steam to escape, or cut into strips to create a lattice pattern on top. If making a closed tart, crimp the edges to seal.
5. Apply egg wash
   Beat the remaining egg with 1 tablespoon of water. Brush the exposed pastry with the egg wash. If using pine nuts, sprinkle them over the top of the tart.
6. Bake to golden perfection
   Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown. Rotate the baking sheet halfway through baking to ensure even browning.
7. Cool and serve
   Allow the tart to cool for 10 minutes before slicing. This helps the filling set and makes for cleaner slices. Serve warm or at room temperature, garnished with additional fresh herbs if desired.