Spinach Tart

Name: Spinach Tart
Cook time: 1 h 40 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 220 g plain flour; ½ tsp baking powder; 1 tsp sugar; ½ tsp salt; 125 g cold unsalted butter; 60 ml water; 2 tbsp olive oil; 1 onion (finely chopped); 2 spring onions; 400 g spinach; ¼ tsp pepper; 150 g ricotta cheese; 100 g cream cheese; 160 g feta cheese; 1 egg; 2 tbsp dill; 1 tsp lemon zest; pine nuts

Instructions

Cook:1h 40min

I like to make a good old spinach pie, a Spanakopita, but this mixes up that old favourite into something new. The perfect picnic piece, this tart is savoury and moreish, lightening the flavour of cooked spinach with lemon and herbs, and setting it inside a buttery, flaky pastry case. Something like a British quiche, I love the combination of eggy, cheesy spinach-rich filling with the shortcrust pastry edge. I use aromatic dill and zesty lemon to bring a real feeling of summer sun to the recipe, and the addition of feta, ricotta and cream cheese, alongside pine nuts, just ensures a rich, nutty and satisfying mouthful. It’s perfect for lunch in the garden, with a simple side salad, and also works perfectly as a slightly special picnic or packed lunch.

Updated at: Wed, 12 Feb 2025 18:37:59 GMT