Spinach & Feta Tart

Spinach & Feta Tart

Posted by Kim McCosker on

Spinach & Feta Tart

Serves 4 serves


  • 250g spinach shredded
  • 1 sheet short crust pastry
  • 150g feta crumbled
  • 3 large eggs lightly beaten (reserve 1 tablespoon)


  • Preheat theoven to 200C.
  • Heat a large nonstick frying pan, add ¼ cup (60ml) of water and the spinach and cook gently until wilted.
  • Squeeze out excess liquid and set aside.
  • Line a 16cm round cake tin with baking paper and then the sheet of pastry.
  • Add the feta and beaten eggs to the spinach. Mix well and season with sea salt and cracked pepper.
  • Pour the mixture into the pastry case and fold the excess pastry towards the centre.
  • Brush the folder pastry with the reserved egg.
  • Bake for 40 to 45 minutes or until golden and set.

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