Ingredients: 5 sheets of brick pastry 80g clarified butter Olive oil for cooking 1 red onion, diced 1 clove of garlic, made into a paste 260g baby spinach, washed 130g feta cheese, crumbled 50g pine nuts, toasted Med Cuisine Organic Za'atar Tahini, to taste Salt, cracked black pepper, and lemon juice, to taste White sesame seeds and Med Cuisine Za'atar, for garnish Instructions: Clarify the Butter: Place butter in a small saucepan over very low heat until the milk solids separate. Set aside the clear fat. Preheat Oven: Heat your oven to 180°C (356°F). Cook Vegetables: In a pan, sauté the red onion in olive oil and a pinch of salt until golden. Add garlic paste and cook briefly. Gradually add spinach and cook until wilted. Transfer to a colander to drain and cool. Prepare Filling: Squeeze excess liquid from spinach. Mix spinach with feta cheese, pine nuts, and a few tablespoons of Za'atar Tahini. Season with salt, pepper, and lemon juice. Prepare Tart Pan: Grease a 22cm cake tin with a removable bottom using some of the clarified butter. Assemble the Tart: Lay a sheet of pastry in the tin, brush with clarified butter, and overlap with another sheet. Repeat until all sheets are used, ensuring to brush each with butter. Spoon the spinach mixture into the pastry-lined tin. Drizzle with additional Za'atar Tahini. Bake the Tart: Fold overhanging pastry over the filling, brushing each layer with more butter. Finish with a final brush of butter and sprinkle with sesame seeds and Za'atar. Bake at 180°C for 10 minutes, then reduce heat to 160°C and bake for another 5 minutes. Cool and Serve: Let the tart cool slightly before removing from the tin. Serve warm. Enjoy!
