Spinach Tart Spinach Pie
This Spinach Tart Spinach Pie is a savory delight that combines the earthy richness of fresh spinach with the creamy decadence of ricotta and feta cheeses, all nestled in a buttery puff pastry crust. Perfectly seasoned with a hint of nutmeg and a touch of garlic, this dish strikes a delicious balance between comforting and elegant. Its flaky golden crust and luscious filling make it an ideal centerpiece for brunch, lunch, or a light dinner. Ready in just over an hour and serving up to six, this versatile spinach tart is sure to impress both vegetarians and food enthusiasts alike. Whether served warm or at room temperature, this spinach pie recipe is perfect for any occasion.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 250 grams ricotta cheese
- 150 grams feta cheese
- 3 large eggs
- 0.5 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 standard (about 25x25 cm) puff pastry sheet
- 2 tablespoons all-purpose flour (for rolling pastry)
- 1 teaspoon butter (for greasing)
Instructions
Preheat your oven to 190°C (375°F).
Grease a 9-inch tart or pie pan lightly with butter and set aside.
On a lightly floured surface, roll out the puff pastry sheet to fit your tart pan, ensuring there is some overhang. Carefully lay the pastry into the pan, pressing it gently into the edges. Trim the excess pastry and prick the bottom with a fork. Place in the refrigerator to chill.
Rinse the spinach thoroughly and dry it. In a large skillet, heat olive oil over medium heat.
Finely dice the onion and mince the garlic. Add both to the skillet and sauté until the onion is translucent and fragrant, about 3-4 minutes.
Add the spinach to the skillet in batches, stirring until wilted. Once all the spinach is wilted, transfer it to a colander to drain and cool.
Once cooled, press the spinach with the back of a spoon to remove excess liquid, then roughly chop it and set aside.
In a large mixing bowl, whisk together the ricotta, feta, eggs, nutmeg, salt, and black pepper until smooth.
Fold the chopped spinach into the cheese mixture until evenly combined.
Pour the spinach and cheese filling into the chilled pastry shell and spread it out evenly.
Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the pastry is golden brown.
Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 6166 mg | 268% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 10.3 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2404 mg | 185% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
