Spinach with zucchini feta and eggs tart

1 puff pastry jus-rol 13.2oz
8 oz fresh spinach
2 zucchinis 23oz total chopped
½ cup or 2 oz banana peppers chopped
½ cup or 2 oz diced green onion
½ cup dill chopped
½ cup parsley chopped
1 cup diced cooking onion
1 tbsp olive oil to oil the pan
¼ cup olive oil to saute the veggies
10 eggs
5 oz feta crumbled

Prepare the veggies, by washing them, and chopping them. In a frying pan, add ½ cup olive oil. Saute the onions, the banana peppers, the zucchini, till soft. Towards the end, add the spinach and the herbs. Saute till the spinach is wilted. Season with salt and pepper according to taste. Remove from heat.

In the meantime, heat oven to 400°F according to package directions. Oil the cookie sheet with a tablespoon of olive oil. Roll out the puff pastry and slightly roll the edges. Spread the vegetable mixture on top. Break 10 eggs in different spots of the vegetables, about 2-3” apart. Season the eggs with salt and pepper, and place in the oven. Backe for 15-20 minutes till the edges of the puff pastry are lightly brown. Remove from oven and serve. Enjoy!

Total weight of food is 59 oz. Serving per oz = 55Calories

Nutrition Facts
Servings 59.0
Amount Per Serving
calories 55
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 29 mg
Sodium 51 mg
Potassium 110 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

It has been a long time since I published anything on my Greek Fusion Cuisine blog.  But it’s been a busy and yet wonderful summer.  Not that I didn’t cook or barbeque.  I did plenty of those.  But we had such wonderful weather, that I didn’t want to be inside in front of a computer.  And, truly, I haven’t forgotten you, dear followers. 

Our summer this year was amazing.  I don’t ever remember a summer in Michigan this beautiful since I moved here many years ago.  This year I was not able to go to Greece and enjoy the beautiful weather there.  But I think the Greek summer came here to visit me.  The weather was warm, it reached to 104 degrees (F)on some days, and the sky was clear and blue.  The only thing that I was missing in my back yard was the Mediterranean  Sea. 

This year my husband decided to plant a garden in our back yard.  We had an abundance of zucchinis, squashes, banana peppers, grape tomatoes and tomatoes.  He also planted some jalapeno peppers, which I don’t eat.  I find them too hot for me.  I was going to try to make a jalapeno dip with Greek yogurt, but it didn’t happen (stay tuned for that recipe; I’m sure I’m going to try to make it one of these days).  As you can see from the pictures the zucchinis grew quite large which I ended up making zucchini moussaka with them (that recipe on one of my next posts).  And as for the banana peppers I washed them, pricked them with a fork and barbequed them.  Then drizzled some olive oil and red wine vinegar on them and ate them as a side dish.  This type of dish is very common in Greece in the summer.  My mother used to fry them all the time.  This type of food was a staple on our table every Saturday during the summer months. 

For fruits we ended up eating plenty of strawberries and blueberries with which I made a mixed berry sauce that I used on top of ice cream or some plain Greek yogurt (I prefer the Fage yogurt).  The berry sauce stays well in the refrigerator for up to 3 months.  But it didn’t last that long in my household. 

Here is a first tease with the mixed berry sauce recipe to entice your appetite.  Stay tuned for more recipes.    

Our garden crop

 

 

Some funny shaped strawberries that I bought.