Go Back

Spinach & Feta Tart

Spinach and feta tart with fresh herbs and a lattice top

Course Main Course
Cuisine European
Keyword Savoury
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 6
Author thebakingexplorer


For the pastry

  • 350 g Plain flour
  • 170 g Butter
  • 3 Eggs large

For the filling

  • 1 clove of Garlic
  • 1/2 an Onion
  • 1/2 tbsp Olive oil
  • 6 Spring onion
  • 350 g Fresh spinach
  • 1 tsp Butter
  • 1/4 tsp Nutmeg
  • 15 g Fresh flat leaf parsley
  • 15 g Fresh dill
  • 50 g Natural breadcrumbs
  • 25 g Parmesan check suitable for vegetarians
  • 140 g Feta
  • 60 g Goats cheese
  • 1 Eggs large
  • 1/4 tsp Salt


  1. Cook the garlic, onion and spring onions in a pan on a medium heat in the olive oil. Once soft, set aside in a bowl
  2. In the same pan, cook the fresh spinach. Once it begins to wilt add the butter and the nutmeg. When fully wilted put it in a sieve over a bowl to drain out the excess water. Press down on it with a spoon to get plenty of water out

  3. Mix the spinach with the onions in a bowl
  4. Chop up the fresh flat leaf parsley and fresh dill. Add the herbs to the spinach mixture and stir in well
  5. In a separate bowl mix the natural breadcrumbs, parmesan, crumbled feta, and crumbled goats cheese
  6. Add the cheese mixture to the spinach and stir in well. Add the egg and mix in, then the salt

  7. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  8. To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add 2 eggs and form a dough. Wrap in cling film and chill in the fridge for 30 minutes

  9. Roll out 2/3 of the pastry onto some cling film. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake for 10-15 minutes until the pastry starts to brown around the edges

  10. Take the paper and baking beans out and bake it again for 5-10 minutes until the bottom looks fully cooked
  11. Fill the pastry case with the filling and pack it in quite well, filling right to the top
  12. Roll out the final third of the pastry and cut out strips, brush the edges of the tart with a beaten egg, stick the strips in a lattice pattern and trim the edges. Also brush the beaten egg on the bottom layer of pastry where it crosses over. When finished, brush the tart all over with the beaten egg

  13. Bake the tart for 20-25 minutes until golden brown

  14. Serve immediately, store cooled leftovers in the fridge and eat within 2 days. Re-heat to piping hot