Spinach and feta tart

Name: Spinach and feta tart
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp oil; 1 large red onion; 500g spinach; 500g pack ready-made all-butter shortcrust pastry; 2 large free-range eggs, beaten; 300g (vegetarian) feta, crumbled; 2 tbsp chopped fresh dill; Beaten egg, for brushing

Easy
April 2009

Easy
April 2009

Serves 4
Takes 10 minutes to make and 45-50 minutes to cook

A classic combination of spinach and feta go together to make a gorgeous vegetarian tart. You can use frozen spinach, it’s cheaper and a great time-saver.

Vegetarian recipes

Nutrition: per serving

Calories: 683kcals
Fat: 45.7g (25.9g saturated)
Protein: 25.6g
Carbohydrates: 45g (5.6g sugar)
Salt: 3.6g

Nutrition: per serving

Calories: 683kcals
Fat: 45.7g (25.9g saturated)
Protein: 25.6g
Carbohydrates: 45g (5.6g sugar)
Salt: 3.6g

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Ingredients

1 tbsp oil
1 large red onion
500g spinach
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing

1 tbsp oil
1 large red onion
500g spinach
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing

Method

Heat oven to 200ºC/180ºC fan/ gas 6.
Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.
Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.

Method

Heat oven to 200ºC/180ºC fan/ gas 6.
Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.
Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.

delicious. tips

To freeze: open-freeze the finished tart before baking. Once solid, wrap well in cling film and store in the freezer for up to 3 months. Cook from frozen, allowing an extra 20 minutes’ cooking time or until the filling is piping hot.

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3.8 votes

Reviews

Read what others say...

Penny Harvey says:
17th Apr 2018 at 5:22 pm
Have I missed the oven temperature somewhere?
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Anna Preston says:
14th Jul 2015 at 4:31 pm
I love this recipe because it’s really easy to make, but feels like a lovely holiday treat every single time!
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