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Tarte feta epinard

Tarte feta epinard
There is a small organic food store a few blocks from where we live. Apart from always having really nice fresh herbs and vegetables they also sell Turkish filo pastry hand pies called Börek, filled with spinach and feta cheese (similar to the Greek Spanakopita). And delicious mini baklavas. They make them daily and sell them waaaay too cheap. Almost everyone who visits their store leaves with a Börek in their hand and a baklawa tucked down in their bag. Us included. Instead of going down the filo pastry route, we used the flavors from the Börek in a more westernized type of pie. If you are more curious about our neighborhoods we should add that we are working on a food guide to our favorite places in Stockholm. Spinach and Feta Pie with an Oat CrustServes 4-8, depending on how large pieces you crave Preheat the oven to 180C/350F/gas mark 4. Press the dough evenly into a 20cm / 8 inch tart case. Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese.

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