Spinach and feta tart

  • Portion size: Serves 4
  • Takes 10 minutes to make and 45-50 minutes to cook
  • Difficulty: easy

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.

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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
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Method

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

Nutrition

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

Make Ahead

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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Reviews

Penny Harvey

Have I missed the oven temperature somewhere?

Anna Preston

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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