Spanakopita Tart

If you love the flavors of traditional Greek Spanakopita but want something a little different, this Spanakopita

Tart is the perfect choice! It combines the rich, savory taste of spinach, feta, and fresh herbs in a buttery pastry base that’s as beautiful as it is delicious.

Why You’ll Love It:Easy to prepare with minimal fuss.Perfect as a main dish or appetizer.

A gorgeous centerpiece for your table—ideal for gatherings or a cozy dinner at home.

Ingredients

For the Filling:

500g fresh spinach, washed and chopped

200g feta cheese, crumbled

100g Greek mizithra ricotta or cream cheese (optional for creaminess)

3 green onions, finely chopped

2 eggs, beaten

2 tbsp fresh dill, chopped

Salt and pepper, to taste

For the Tart Base:

1 sheet of puff pastry or shortcrust pastry

2 tbsp olive oil

Directions

Heat olive oil in a large pan. Add green onions, sautéing until fragrant.

Add spinach and cook until wilted. Drain excess liquid and let it cool.

In a bowl, combine cooked spinach, feta cheese, mizithra or ricotta (if using), dill and beaten eggs.

Season with salt and pepper to taste. Mix well.

Preheat your oven to 180°C (350°F).

Roll out the pastry and fit it into a tart pan. Prick the base with a fork to prevent puffing.

Pre-bake the tart shell for 10 minutes.

Pour the spinach mixture into the pre-baked tart shell, spreading it evenly.

Bake the tart for 25-30 minutes or until the filling is set and the edges are golden brown.

Let the tart cool slightly before slicing. Serve warm or at room temperature with a side salad or tzatziki.

Enjoy your homemade Greek Spanakopita Tart!

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