Spinach Feta Tarte

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Directions

• Roll each puff pastry sheet out and cut a 12 inch circle. Place in the refrigerator while you make the filling.
• To prepare the filling, mix together spinach, dill, feta, garlic, lemon zest, salt, and pepper until even distributed.
• Remove one puff pastry round from the refrigerator and place on a parchment paper-lined sheet pan. Brush the edges (about 1/2 inch in) with beaten egg.
• Carefully move the filling to the center of the puff pastry round. Press the filling until it almost touches the egg wash.
• Place the second puff pastry round on top of the filling. Press the edges to seal, stretching the pastry slightly to cover the filling evenly and come to the edge of the bottom round.
• Using a small circular glass, such as a shot glass, press a circle indentation into the center. Use a sharp knife, gently cut four complete cuts out from the edge of the circle, to make four quarters. Do not cut through the center of the circle. For each quarter, make three additional cuts from the edge of the circle, so that each quarter now has four strips radiating from the center.
• Working one strip at a time, gently hold the center portion of the strip to keep it from tearing off, and use your other hand to twist the strip three times. Press the end flat on the pan. Do this for all 16 strips.
• Place the whole tart in the refrigerator or freezer while the oven preheats to 400 degrees F. When the oven has reached 400º F, remove the tart from the refrigerator, and apply the beaten egg to all visible puff pastry sections on the top. Cook 30-35 minutes, until golden brown and cooked through on the bottom.
• To serve, place on a large serving tray with tongs so that people can tear off the strips.