Spinach, Ricotta And Feta Tart

• 2 1/4 cups all purpose flour
• 2/3 cup margarine chilled
• 3 teaspoons vegetable oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 8 3/4 ounces frozen spinach thawed, excess liquid squeezed out
• 2 ounces feta cheese reduced-fat, crumbled
• 14 ounces reduced fat ricotta cheese fresh
• 6 eggs at room temperature
• 2 tablespoons fresh mint chopped
• mixed greens to serve
• lemon wedges to serve

1. In a food processor, process flour and margarine until mixture resembles fine crumbs. Add 1/4 cup ice water and pulse until mixture forms a ball. Wrap dough in plastic wrap and chill for 30 mins.
2. Preheat oven to 350u0b0F. Grease and line a 10x6 inch tart pan with parchment paper. On a floured surface, roll dough out to form a rectangle slightly larger than prepared pan then use to line pan. Trim edges and prick base with a fork. Chill until required.
3. Meanwhile, to make the filling, heat oil in a frying pan over medium heat. Add onion and garlic. Sweat, stirring, for 3 mins, or until soft. Add spinach and cook for 1 min, stirring, until heated. Season. Let cool slightly. Transfer 1/2 mixture to tart shell. Sprinkle with feta and ricotta. Top with remaining spinach mixture.
4. Whisk together eggs and mint. Pour over filling in pan, smooth surface and bake for 40 mins, or until golden and set. Let cool for 5 mins.
5. Serve with mixed greens and lemon wedges.

flour, margarine, vegetable oil, onion, garlic, frozen spinach thawed, feta cheese, ricotta cheese, eggs, mixed greens, lemon wedges

Taken from www.yummly.com/recipe/Spinach_-Ricotta-and-Feta-Tart-1405982 (may not work)