06 December 2013

Feta Spinach Tarts

First things first - my Xanga blog is really, officially no more. I have transferred "the archives" over to WordPress and you can find it here:

A Traveler at Home on Wordpress

Re-reading some of those old posts has been entertaining, at least for me. For example: this is the first post that mentions EMSA, posted almost six years ago - it'll be six years for us on December 18th. Apparently I liked that he's tall. Still true. :-)

B) You may have heard that it snowed here in Minneapolis/St. Paul. You may have also heard that it's cold. Remember all that whining I did about cold back in the beginning of November? My complaints were premature.

Yep. Feels Like -17. Tomorrow: High temp of ZERO. Yikes. Winter is no longer coming, winter is HERE.

III) Because of all this cold, Andy and I are feeling a bit like hibernating, so we wanted to find something to make for dinner that required the oven. We turned to our new cookbook which we bought on a whim at Barnes & Noble in the bargain section. Today's adventure: Feta Spinach Tarts.

Cheese and Bread
Our appetizer course.

Tarts Baking
Tarts in the oven.

Tarts Cooling
Cooling down. Pretty nice looking, right? Getting them out of the tart pans on onto a plate was... less successful:

Tarts on a Plate
Exhibit A, on the left. Oh well, they were still delicious.

If we make them again, which we probably will, I'll make sure to put them on the food blog. Also, please note the exceptionally nice tart pans getting their first use. Thanks, Dad.

4 comments:

Mom said...

I love the first post about EMSA! Time flies.
The tarts look and sound delicious. They are making me hungry for those camembert tarts we had in France and then recreated here . . . Yum.

Gino said...

What was your crust? And cashews? And was there cheese or is that an egg filling?

Looks excellent.

Emily Miller said...

The crust was the Pillsbury refrigerated pie crust; cashews sprinkled on top instead of pine nuts; and feta cheese sprinkled on the bottom before adding the spinach/egg yolk/cream filling.

I will add it to the food blog next time. They were excellent, as were the tart pans (as you know).

Santini said...

I'm reading this at 7 am ish, and it is still making my mouth water. They look yummy. I don't make pie crust, so don't venture into tart making. But spinach and feta sound so good together!

It's fun to see how you hardy Minnesotans are making it through this winter. And since it is (relatively) cold here too, I don't feel guilty.