Spinach and Feta Tart

Spinach and Feta Tart

Serves 4
Cooks in
Preparation Time



1 tbsp oil
1 large red onion
500g field fare frozen spinach (defrosted)
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing

Ingredients1 tbsp oil1 large red onion500g field fare frozen spinach (defrosted)500g pack ready-made all-butter shortcrust pastry2 large free-range eggs, beaten300g (vegetarian) feta, crumbled2 tbsp chopped fresh dillBeaten egg, for brushing


Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender.

Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.

Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.

Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.

Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.

Many thanks to www.deliciousmagazine.co.uk for this recipe

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