Spanakopita-inspired Spinach & Feta Tart
Spanakopita-inspired Spinach & Feta Tart
Ingredients
For the Crust
- 1 refrigerated pie crust, 9-inch, unbaked
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 4 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 2 large eggs
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom.
⏱️ 5 min•🌡️ 375
- 2
Carefully unroll the pie crust and press it into the prepared tart pan, trimming any excess dough from the edges. Prick the bottom of the crust several times with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside.
⏱️ 15 min•🌡️ 375
- 3
While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Add the chopped spinach to the skillet in batches, if necessary, and cook until wilted and all liquid has evaporated, about 5-8 minutes. Remove from heat and let cool slightly.
⏱️ 8 min
- 6
In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, softened cream cheese, eggs, fresh dill, fresh parsley, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 5 min
- 7
Pour the spinach and feta filling into the pre-baked pie crust, spreading it evenly.
⏱️ 2 min
- 8
Bake the tart for 30-35 minutes, or until the filling is set and lightly golden brown on top. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375
- 9
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This allows the filling to fully set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spanakopita-inspired Spinach & Feta Tart
For the Crust
- 1 refrigerated pie crust, 9-inch, unbaked
For the Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 4 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 2 large eggs
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom.
⏱️ 5 min•🌡️ 375 - 2
Carefully unroll the pie crust and press it into the prepared tart pan, trimming any excess dough from the edges. Prick the bottom of the crust several times with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside.
⏱️ 15 min•🌡️ 375 - 3
While the crust is baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Add the chopped spinach to the skillet in batches, if necessary, and cook until wilted and all liquid has evaporated, about 5-8 minutes. Remove from heat and let cool slightly.
⏱️ 8 min - 6
In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, softened cream cheese, eggs, fresh dill, fresh parsley, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 5 min - 7
Pour the spinach and feta filling into the pre-baked pie crust, spreading it evenly.
⏱️ 2 min - 8
Bake the tart for 30-35 minutes, or until the filling is set and lightly golden brown on top. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 9
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This allows the filling to fully set.
⏱️ 10 min