Spinach Tart

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spinach tart


  • 400g short or rough puff pastry
  • 300g spinach*, roughly chopped and tough stems removed
  • 100g feta cheese
  • 1/2 cup (50g) grated tasty cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 250g ricotta cheese
  • 1/2 cup (125ml) cream
  • 4 spring onions, roughly chopped
  • 2 teaspoons chopped fresh dill or 1 teaspoon dried
  • 6 eggs


Preheat the oven to 180 C.
Line two medium sized tart dishes with pastry (approximately 24cm diameter).
Cover with baking paper and then weights and bake blind for 10 minutes, remove weights and bake a further 5 minutes until base is lightly coloured.
Place all remaining ingredients in the bowl of a food processor and process until smooth.
Season with salt and pepper and then pour into the prepared pastry base and bake for 30 minutes or until the filling is just set.
Serve warm.

* Can be frozen
* Use less or more spinach depending on personal preference.

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One thought on “Spinach Tart

  1. Please Helen I love getting your recipes and make them often, Iam 79yrs old and many years ago we used to make ice cream in it was 1pint cream and 1 quart of milk and 1 tin of sweetened highlander condensed milk cant remember other ingredients, and would be so grateful if you could find out for me it was to die for and having 4 children and as many hangers on used to make it often and now would like to make it for the grandchildren…