This salad was showcased for a Mediterranean Menu that I put together for 2 couples.
After this, we had freshly made pasta served with capers, lemon & seafood.
We had deconstructed Moussaka (which was a fan favorite).
And we finished the meal with a yummy warm orange cake with minted whipped cream and a Grand Marnier syrup.
Roast the tomatoes Preheat oven to 375°. Toss cherry tomatoes with EVOO, Salt & Pepper. Put onto a cookie sheet or (better yet) a piece of stoneware and roast for about 20 minutes - set aside. Make The Tarts!
Start with the phyllo pastry - I ALWAYS use store bought, it's like $2 and definitely easy to use.
Take 1 full sheet of phyllo, spray it with spray canola, olive oil or similar. (You can do it the old school way, and get out the brush and the butter, and brush your pastry, but I've found the spray oil is quite the time saver!
Take 1 full sheet of phyllo, spray it and add another sheet to fit on top. Spray it lightly again and fold it in half, so there are 4 layers of phyllo total.
Cut into squares (about 2 x 2) or the size that will fit in your mini muffin tin. Bake at 350° for approximately 8 - 10 minutes.
For the filling:
Take fresh spinach and saute with salt, pepper and olive oil until fully wilted - let cool. Add in 1 cup crumbled feta cheese, minced garlic, 1 egg - season with salt and pepper to taste.
Fill the pre-baked phyllo cups and pop back into the oven for about 8 - 10 minutes again until baked.
Put the Salad Together
Toast the pine nuts using a dry pan until they are golden brown and smell deliciously nutty. Set aside to let cool.
Toss the fresh arugula with a pinch of salt, 1 - 2 tbsp of olive oil & lemon juice - place on plate first.
Spread a few tomatoes all over the plate.
Cut your Feta into squares, triangles or even just have it crumbled.
Add 1 warm tart per plate, and finish with Pine Nuts!