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Spinach Tart
Spinach Tart
Spinach tart is a delicious dish made with a savory pastry crust and a filling of cooked spinach mixed with various ingredients.The filling is typically a combination of spinach, cheese (such as feta or Gruyere), eggs, herbs, and sometimes onions or garlic. The mixture is then poured into the pastry crust and baked until golden and set. I
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Ingredients
- 1 pre-made pie crust (or you can make your own if you prefer)
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 6 cups fresh spinach washed and chopped
- 1 cup crumbled feta cheese
- 4 eggs
- 1/2 cup milk or cream
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Roll out the pie crust and place it into a tart pan, trimming any excess dough. Prick the bottom of the crust with a fork so it doesn’t puff up. Bake the crust for about 10 minutes or until lightly golden. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
- Add the chopped spinach to the skillet and cook until wilted and most of the liquid has evaporated. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, milk or cream, dried oregano, salt, and pepper.
- Add the cooled spinach mixture and crumbled feta cheese to the bowl, stirring until well combined.
- Pour the mixture into the pre-baked tart crust, spreading it evenly.
- Bake the tart in the preheated oven for about 25-30 minutes, or until the filling is set and the top is golden brown.
- Once done, remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 431kcal (22%)Carbohydrates: 29g (10%)Protein: 16g (32%)Fat: 28g (43%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 201mg (67%)Sodium: 712mg (31%)Potassium: 475mg (14%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 4675IU (94%)Vitamin C: 15mg (18%)Calcium: 317mg (32%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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