Rustic Greek Tart

• FOR THE CRUST
• 1 1/2 cups plus 2 tablespoons
• 1/2 tablespoon kosher salt
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons solid vegetable shortening
• 3 tablespoons ice water, more or less as necessary
• FOR THE FILLING
• 1/4 cup extra virgin olive oil
• 1 small onion, medium dice
• 3 garlic cloves, minced
• 2 6-ounce packages baby spinach leaves, or one 10 to 12-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly milled black pepper
• 1 tablespoon fresh oregano leaves, or 1 1/2 teaspoons dried Greek oregano
• 3/4 cup crumbled feta cheese
• 3 large eggs
• 1/4 cup plus 2 tablespoons heavy cream
• kosher salt and freshly milled pepper, to taste
• 1/2 cup pine nuts, toasted till light golden

1. FOR THE CRUST:rnIn a large bowl, sift together the flour and salt. Add the butter pieces and shortening and work them into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over-mix or the crust will become tough. Form the dough into a disk shape, wrap tightly in plastic wrap and put in the refrigerator for 30 minutes before rolling out.
2. FOR THE FILLING:rnIn the meantime, in a large heavy fry pan, heat the oil over medium-high heat. Add the onions and cook for 3 to 5 minutes, or until translucent. Add the garlic and cook for another minute. Add the spinach, a half bag at a time, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until the liquid has evaporated. Remove from the heat and cool.
3. In a medium bowl, whisk together the eggs and cream. Add salt and pepper to taste. Set aside.
4. TO COOK:rnPreheat the oven to 375 degrees F.
5. Remove the prepared dough from the refrigerator and, on a lightly floured surface, roll the dough into a 12 to 13--inch circle. Put on a parchment-lined rimmed baking sheet.
6. Put the cooled spinach mixture in the middle of the crust, leaving a 1 1/2-inch rim. Top with oregano and crumbled feta cheese. Pleat the 1 1/2-inch rim of dough around the spinach mixture. Pour the egg mixture over the spinach and top with pine nuts.
7. Bake in preheated oven until pastry is golden and the center is set, about 30 or so minutes. Remove from the oven and let cool for 15 minutes before serving. To serve, using a serrated or bread knife, slice into 4 wedges and serve warm with a salad of your choice.

crust, kosher salt, butter, vegetable shortening, water, filling, extra virgin olive oil, onion, garlic, baby spinach leaves, kosher salt, black pepper, oregano, feta cheese, eggs, heavy cream, kosher salt, pine nuts

Taken from food52.com/recipes/10159-rustic-greek-tart (may not work)