Spinach and feta puff pastry tart recipe
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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
A quick and easy spinach and feta tart perfect for making ahead of time. This recipe utilises the simplicity of ready made pastry sheets.
46 people made this
- 2 sheets puff pastry
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 teaspoon finely chopped garlic
- 500g frozen spinach, thawed and chopped
- 200g feta cheese, crumbled
- salt and pepper, to taste
- ground nutmeg, to taste
- 2 eggs
- 120ml milk
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Preheat oven to 190 C / Gas 5. Grease a large tart tin or two small tins and line with the puff pastry.
- Heat olive oil in a frying pan and cook and stir the shallot and garlic until soft. Stir in spinach and feta and season with salt, pepper and nutmeg to taste. Let the mixture cool down slightly, then place inside the pastry case.
- Whisk together eggs and milk and season with salt, pepper and nutmeg. Pour over the spinach mixture.
- Bake for 40 to 50 minutes in the preheated oven until the tart has set and is golden brown.
Reviews & ratingsAverage global rating:(4)
Spinach and feta puff pastry tart recipe - Recipes
Stir the cream cheese, mozzarella cheese and 1/4 cup Parmesan cheese in a medium bowl. Stir in the artichokes, red pepper and parsley.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Repeat with the remaining pastry sheet.
Divide the cheese mixture between the pastries and spread to within 1/2 inch of the rims. Sprinkle with the remaining Parmesan cheese.
Bake for 20 minutes or until the pastries are golden brown and the cheese is melted. Let the pastries cool on the baking sheets on wire racks for 5 minutes. Cut each pastry into 20 pieces.
Time-Saving: Substitute 1/2 cup shelf-stable grated Parmesan cheese for the freshly grated cheese.
Make-Ahead: Prepare and refrigerate the artichoke filling up to 5 days in advance.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
I made this for the first time today. I doubled the recipe so that I could use both squares of the puff pastry. Other than that I followed the recipe exactly. The tarts were delicious and everyone really liked the combination of artichoke and feta. I will definitely make this again and I will also try some of the other combinations.
This was delicious. We happened to find morels this morning. So, I sauteed them with some garlic and we added those. I used a GF pizza crust recipe of Analise Roberts b/c my husband is celiac. Yum. Four forks with morels -- isn't everything four forks with morels? :)
I made this with my own whole wheat pastry & added fresh thyme. It was a hit.
Very tasty (use good quality feta) and Super easy to make (use puff pastry sheets to avoid having to roll it out), was a big hit as a hors-d'œuvre. This will now be part of my rotation of munchies when entertaining .
I made this with a similar feta sauce which I whipped up with greek yogurt, olive oil and enough brine from the feta until I had a smooth consistency. I had no prolbem with the pastry. I added copious dollops of black olive tapenade. This would make great tapas. It's a keeper
Made both the Artichoke and the Red Pepper. I used Pepperidge Farm puff pastry and thought it was too oily will use TJs next time. Followed earlier review's suggestion of baking the crust first - tried that on the Artichoke and it was near impossible to spread the cheese mixture. Didn't get to taste it but it looked wonderful. For the Red Pepper I used a mixture of goat and feta cheeses otherwise followed the recipe. Maybe I rolled the pastry too thin (it was 25% longer when finished). The pastry under the filling was really thin and oily so overall was underwhelmed as it didn't hold up well against the strong flavor of the filling and the whole thing was too greasy overall. Will try again with a different brand puff pastry as it was a quick and easy recipe.
This recipe was excellent. It was quick and easy to make. I baked the pastry according to the directions for 15 minutes and lowered the heat. It came out perfect. I will definitely make again and also try other toppings.
Great flavor - I followed the original recipe but did bake the puff pastry first - no sogginess at all. Thank you Mewsfoodie from Vancouver. Makes a great appetizer of a light lunch.
I make this all the time, but with filo dough, not puff pastry. It is much better. Usually make it exactly as written, otherwise, but also add sun-dried tomatoes and olives occasionally. Great with a soup--cucumber buttermilk in the summer and tomato red pepper when it's cooler.
Made both the artichoke and the red pepper & olives versions. I must say I'm disappointed. In the artichoke version, the pastry has a dominating taste. The pepper-olives was a bit better, but still left something to be desired. If I do this again I will use bread or pizza dough rather than the puff pastry.
This is a great base recipe. I've made this a couple times different ways. I didn't have heavy cream so used sour cream & thinned it a bit with milk. Added sun dried toms to the artichokes. Tonight used browned Italian sausage, spinach, onions & sun dried toms. Will keep using the cooking directions for this recipe with the ingredients I have on hand.
I've made this a number of times now and have several tweaks to suggest. I bake the puff pastry in advance in a 350 oven. After rolling out the pastry, prick it all over with a fork and then sprinkle grated Parmesan cheese over the entire sheet and bake until golden. I don't bother scoring the pastry in advance after it is completed I simply use a pizza cutter. I also found that it was easier to process all the cheese with the cream and I grilled the artichoke hearts and then diced them. When I serve it as a first course, I add about 250 Gms of diced pancetta roasted until crispy and some pine nuts. These extra steps sound fussy but they really elevate this tart and you can serve it with drinks in place of an appetizer. We found Sauvingnon Blanc to pair well as well as a fruity Merlot. This is a new favorite for us.
These were great! I made several types and cooked two pans at a time in a convection oven - about 7 minutes at 425 and then 15 or so at 350 (just keep an eye on it). The roasted red pepper with sliced Kalamata olives were the biggest hit. If you use a 17 3/4 oz box of pastry (2 sheets) you still need to roll them a bit as the corners will puff way up. Also, be very careful scoring the pastry - too deep and it tears apart when you try to move it.
Very good, very easy. I baked mine on foil rather than parchment, and they stuck just a little bit. Next time I'll also use cooking spray. They were done way ahead of schedule, but my oven is slightly psychotic. Iɽ recommend for a party or for a particularly indulgent dinner.
Flavor was great. The edges would have been burned to a crisp if I had baked it for the full amount of time and the bottom was still soggy. Will cover the edges in foil next time and then it should be a keeper
- 450g unwashed spinach
- 100g walnuts
- 100g mixed seeds (pumpkin, sunflower, etc.)
- 150g Greek-style salad cheese
- 2 puff pastry sheets
- 1 tbsp oregano
- 2 eggs
- Olive or rapeseed oil
Preheat the oven to 180°C. Allow the pastry sheets to come to room temperature.
Wash and drain the spinach. In a large deep pan, add a drizzle of oil and add the spinach. Sweat the spinach down until just cooked, season generously with salt and pepper, place in a bowl and allow to cool. Once cool, grab small handfuls and squeeze gently to remove the excess water.
In a frying pan, on a moderate heat, dry toast the walnuts and a handful of mixed seeds. Season with salt and remove after 5 minutes.
On a parchment-lined baking sheet, layout one of the pastry sheets.
Add the spinach, leaving a 4-5cm border around the edges. Scatter the seeds and nuts, crumble over the salad cheese and then sprinkle with the oregano.
Next, separate the eggs, discarding the white and putting the yolks in a bowl. Lightly whisk the yolks. Using a pastry brush, apply the egg yolks to the pastry border. Add the second sheet of pastry to the top and press down to seal the sides, trim if necessary.
Brush the remaining egg yolk over the top and bake for 25-30 minutes until golden.
How to Make Spinach Feta Pastries
I start off by making the filling. This is simply a mix of spinach, feta, egg, and seasonings.
Spanakopita Filling Ingredients: frozen spinach, feta cheese, egg white, dried minced onion, garlic powder, salt, egg yolk
Next, I make a mozzarella dough. This type of dough is used frequently in low carb recipes. The mozzarella dough gives the pastry more of a croissant feel like the ones I had on my vacation. I like these just as much as traditional spanakopita but they are much healthier.
Mozzarella Dough Ingredients: mozzarella cheese, cream cheese, almond flour, coconut flour, egg, baking powder, salt
Then, you simply make a long rectangle with the dough, cut it down the center, and spread the filling on one side. Top with the other side and cut into smaller pieces.
Make vents in the pastry with kitchen scissors.
Finally, brush with an egg wash and bake until hot and golden! The egg wash makes the pastry shiny and helps it brown.
Love spinach? Check out these other spinach low carb recipes:
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Substituting Gluten Free Tart Crust
Make a show-stopping, gluten free Vegetable Tart by substituting homemade gluten free pie crust recipe.
Alternatively, use the pastry dough included in the Vegetable Tart recipe card, but substitute gluten free all-purpose flour. I use Cup 4 Cup gluten free flour with phenomenal results!
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This week I chose Spinach and Feta Stuffed Tart and Grilled Steak Salad with Buttermilk Dressing. I decided to make the Spinach and Feta Stuffed Tart recipe first. One cool thing about the recipe cards is that it tells you how many days you should make the recipe in, so that the food doesn&rsquot spoil. Because this one involves a puff pastry, it needed to be made within 4 days.
Frozen chopped spinach also makes the recipe easy. It is important to wring out all moisture from the spinach before using it. I usually gather it into a ball in my hands and squeeze it until dry. It takes a few minutes of squeezing to get all water out.
As is the case with most tarts and pies, this Spinach and Feta Galette is best on the day it is baked. However, if you place it in an airtight container after it is fully cooled down and keep it in the fridge it would still be good the next day. When you are ready to serve, warm it in low heat for 5-8 minutes so it is nice and warm.
Spinach and Feta Galettes are fantastic appetizers or healthy snacks and can be enjoyed either warm or cold. Quick and easy to make these vegetarian bites are great for any party! Enjoy!
Spinach, feta and caramelised onion tart
This tart looks posh and colourful but is surprisingly easy to make. The highlights for me are the cheat’s caramelised onions made in 20 minutes (the secret is balsamic vinegar), and puff pastry. The balsamic onions are great because I generally like to add balsamic vinegar to anything I can, but also they’re quick, easy and beautiful. Nothing was ever going to go wrong with those onions. I want to add them to everything. Pastry is less predictable, but I love making puff pastry because the trick is not to try too hard. Don’t mix in the butter too well. Don’t roll it out too much. Just go with it, pop it in the oven and hope for the best, and ta-da! The sight of the pastry puffing despite my limited pastry making abilities fills me with joy.
350g puff pastry (buy ready rolled to make your life easy)
2 red onions
100g feta cheese
1 tbsp balsamic vinegar
1 tbsp + 1 tsp vegetable oil
Takes about 45 minutes
Stage one: Preheat the oven to 200C/fan180C. Slice the red onions and put them in a pan with 1 tbsp vegetable oil over a medium-low heat. Cook for 10 minutes, stirring occasionally, until the onions have gone soft. If they start to burn, lower the heat and add a tbsp water and miraculously everything gets better. After the 10 minutes are up, add the balsamic vinegar and then cook 10 minutes more. They’re going to go the most wonderful red-pinky colour, and taste just like you’ve been caramelising them for hours. But you haven’t! Muahaha. Remove them from the heat.
Stage two: Put the spinach in a colander, fill and boil the kettle and then pour the boiling water over the spinach to wilt it. Leave the colander in the sink for the spinach to cool and drain.
Stage three: While the spinach is cooling, roll out the puff pastry into a rectangle about the thickness of a pound coin. Fold over the edges to make it look fancy. Brush it with the tsp of vegetable oil, and then put it in the oven for 15 minutes until it’s gone golden and puffed up in the middle. While the pastry is in the oven, squeeze as much water as you can out of the spinach.
Stage four: When the pastry is done, gently press the middle down with the back of a spoon. Spread the spinach over the base of the pastry, and then spread the onion over it. Admire the wonderful colours. Finally, crumble the feta over the top, and then pop it in the oven for 10 minutes until the cheese has gone golden. Serve immediately, although it works great cold too!
Preheat oven to 425°. Blend cream and 2 ounces feta in a food processor until smooth season with salt and pepper.
If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10-inch rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.
Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over drizzle with oil. Brush pastry border with egg.
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
DO AHEAD: Tart can be made 2 hours ahead. Let stand at room temperature.
How would you rate Artichoke and Feta Tarts?
Now, it could have been that pre-cooked/canned artichokes are just not my thing, but this turned out to be dud for me. Looked beautiful, though!
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