Patsara (polenta tart with spinach and feta)

Kathy Tsaples learned to make this dish, a tart with a polenta crust and a spinach, ricotta, feta and egg filling, from her mother.

Patsara (polenta tart with spinach and feta). Credit: Everyday Gourmet with Justine Schofield

• serves

  6

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Mid

Ingredients

Base

• 400 g polenta
• 2 cups boiling water
• 1 tsp salt
• 125 g self-raising flour
• 1 tsp baking powder
• ¼ cup sunflower oil
• Butter (for greasing the pie dish)

Filling

• 1 thick bunch (or 2 small bunches) English spinach
• 1 onion
• ¼ cup sunflower oil
• 150 g feta
• 150 g ricotta
• 2 tbsp flour
• 3 eggs
• 1 cup milk
• 1 tsp salt
• ½ tsp freshly ground pepper

Instructions

1. Prepare spinach by washing it and finely shredding it. Sprinkle salt over it and crush it with your hands, continuing to do so until the spinach has wilted. Squeeze out any excess liquid and place the spinach in a big bowl.
2. Dice the onion and sauté it in the oil until it is translucent. Spoon the onion into the spinach while it is hot. This will wilt the spinach further. Grind some pepper into the spinach and allow to cool.
3. While the spinach is cooling, make the base. In a big bowl, pour in the polenta, boiled water and salt. Stir vigorously, making sure there are no lumps. Add the flour, oil and baking powder, and mix until a soft dough is formed. Set aside to cool.
4. Butter a 30 cm shallow round tart or cake tin (you can also make this in a square or rectangular tin). Press polenta mixture into base and up sides of tin. Ensure that a lip is formed up the sides of the tin, giving it the appearance of a pastry.
5. Crumble the feta and ricotta into the spinach. Mix well. Taste to see if more salt is needed and add salt accordingly. Add the eggs and remaining oil and mix again. Pour the spinach and cheese mixture into the base and flatten with your hands or tongs.
6. Sprinkle the flour on top, then sprinkle with half the milk to moisten the flour. This will form the crust.
7. Bake at 180°C, using the remaining milk to moisten the crust as it bakes, until the polenta is golden and crusty (about 40 minutes). Allow to cool a little and serve warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.