We use the same tart shell method from the master recipe for an appetizer inspired by the classic Greek spinach-and-cheese pastry without all the fuss of individual phyllo parcels. A little Spanish pimiento, brightened with a splash of vinegar and oregano, adds pop to the finished dish; gently pickled shallots or chopped green olives would also be delicious. Instead of pine nuts, you can substitute toasted sliced almonds. Make sure to drain the spinach mixture well; extra liquid could make the crust soggy. Let the spinach drain while the crust bakes; then assemble and finish baking the tart just before guests arrive.
Combine spinach and onion in a microwave-safe bowl; cover and microwave at HIGH 1 to 2 minutes. Drain. Let stand in colander 5 minutes, pressing with the back of a spoon to release excess liquid.
Roll out puff pastry to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake for 14 minutes or until light golden. Remove from oven.
Combine spinach mixture, ricotta, garlic, salt, and feta in a bowl. Spread spinach mixture over puff pastry, inside border. Bake for 13 minutes or until crust is golden brown.
Combine pimientos, oregano, and vinegar in a bowl. Sprinkle pimiento mixture and pine nuts over tart. Cut into 12 slices.
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