Tatins épinard-féta

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Tatins épinard-féta. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Tatins épinard-féta is one of the most popular of current trending foods in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes delicious. Tatins épinard-féta is something that I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Tatins épinard-féta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tatins épinard-féta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tatins épinard-féta is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tatins épinard-féta estimated approx 10 mn.

To begin with this particular recipe, we must first prepare a few components. You can have Tatins épinard-féta using 7 ingredients and 3 steps. Here is how you cook that.

ma recette du placard que je fais très régulièrement car on peut choisir la nature des épinards sous la main ( boite, surgelés ou natures)

Ingredients and spices that need to be Prepare to make Tatins épinard-féta:

1. 500 gramme(s) de épinards
2. 1 pâte brisée
3. 250 gramme(s) de feta
4. 3 c.à.s de lait
5. 5 pincée(s) de mélange 4 épices
6. 2 oeufs
7. poivre

Steps to make to make Tatins épinard-féta

1. Préchauffez votre four à 180 degrés et placez votre moule Grands Ronds sur une plaque alu perforée ou utilisez un moule à tarte standard antiadhésif.
   Faites revenir les épinards (frais, surgelés ou en boite, c'est vous qui choisissez) à la poêle pour faire évaporer toute l’eau de végétation.
2. Découpez avec un découpoir 9.5cm 6 disques de pâte.
   Dans un cul de poule, écrasez grossière la fêta à la fourchette, délayez-la avec le lait, poivrez et parsemez de mélange 4 épices.
   Ajoutez les œufs grossièrement battus et mélangez bien l’ensemble.
3. Mélangez les épinards à cette préparation. Versez équitablement dans les grands ronds et recouvrez d’un disque de pâte.
   Enfournez pour 25 mn environ.
   Bon appétit.
   
   PS: vous pouvez remplacer les disques de pâte feuilletée par des disques de pain de mie.

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