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Feta And Dill Tart With Lemony Spinach Salad

Nutrition per serving    (USDA % daily values)
CAL
692
FAT
162%
CHOL
74%
SOD
77%

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Ingredients for 4 servings

2 large eggs

1/3 cup crème fraîche or heavy cream

2 tablespoons chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)

1 teaspoon finely grated lemon zest

1/2 teaspoon kosher salt, plus more for the salad

Freshly ground pepper

1 sheet (about 9 ounces) frozen puff pastry, thawed

1 cup (about 4 ounces) crumbled good-quality feta

4 small handfuls baby spinach or baby arugula leaves, washed and dried well

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice, plus more to taste

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