For this I used a fresh chicken egg. It’s the same spinach, feta, tomato tart I’ve made many times, but this is a very healthified version. Well, minus the flour and butter crust.But a freshly rolled and baked flour butter crust will certainly make you at least a few friends. A little butter is worth that, right?Don’t worry, so will the filling.
For 2 tarts:
28 oz. thawed spinach
3 cups plain, fat free yogurt
6 oz. feta, a few generous sprinkles of parmesean
5 eggs, beaten
1 big bunch of basil, 1 big bunch of mint
1 small onion (any color)
2 cloves garlic
salt and pepper to taste
cherry tomatoes, halved
Halve the tomatoes, season with salt and pepper, drizzle with olive oil. Set aside. Smash garlic cloves and mince onion. Mix with the spinach, eggs, yogurt, herbs, and cheeses together. Season to taste. Arrange tomatoes on top. Pour into a pre-baked pie crust. Bake for 45 minutes at 375. Enjoy!