Spinach and Feta Puff Pastry Tart
A free-form tart with flaky puff pastry, spinach, feta, and a creamy custard topping. Serve warm or at room temperature.
- Time
- 50 min
- Serving
- 521 kcal
- Ingredients
- ≈ $1.83
- Protein
- 16 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 65 g
- 2 Spinach (frozen)pack 400 g ≈ $1.90 70 g
- 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
- 4 Eggspack 10 pcs ≈ $1.93 0.7 pcs
- 5 Cream 20%pack 500 ml ≈ $3.00 40 ml
- 6 Onions≈ $1.60 per kg 30 g
- 7 Butterpack 180 g ≈ $1.58 4 g
- 8 Salt to taste
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C).
Roll out puff1 pastry lightly, fit into a small tart pan, prick all over with a fork, and blind-bake for 8 minutes.
Finely chop onion6 and sauté in butter7 for 3–4 minutes until soft.
Add spinach2 and cook for 5–6 minutes until excess moisture evaporates.
Whisk egg with cream5, salt, and pepper, then fold in crumbled feta3 and the spinach2-onion6 mixture.
Pour filling over the pastry base and bake for 30–35 minutes at 350°F (180°C) until set and golden.
Let cool for 7–10 minutes before slicing to hold shape.
Tips
- Why it works
- Sauté the spinach for 5–6 minutes to drive off the moisture. If you leave it raw, the filling will be runny and won't set.
- Substitutions
- Use suluguni (30 g) instead of feta, it's less salty but firmer. You can use 15% cream (40 g) instead of 20%, but the filling will be less rich.
- Common mistakes
- If the crust browns too fast while the filling is still runny, cover the pan with foil and put it back in the oven for 10 minutes.
- Storing and reheating
- Keep 3 days in the fridge, reheat in the microwave for 1–1.5 minutes, covering the plate. Don't freeze, the crust turns crumbly.
- Serve with
- Serve with a simple cucumber salad with vinegar or a warm tomato sauce for contrast.
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