Spinach Tart

Spinach Tart with Peas, Feta and Pine Nuts

This Spinach Tart is an easy, vegetarian lunch or supper dish. The filling consists of fresh spinach combined with peas which add a note of sweetness plus nuggets of salty feta cheese. The tart is topped with toasted pine nuts which add a crunchy texture as well as their delicious, nutty flavour.

Recent posts on tastebotanical

Loved this recipe? Checkout the Recipe Index.

Nutmeg

Pretty much all of my recipes use some kind of herb or spice. I love the way that they transform simple ingredients. If you choose flavourings that really work with your ingredients, adding herbs and spices is a way to make your recipes extra-special with very little additional effort.

In this Spinach Tart recipe, I have used nutmeg as the main flavouring as I think it goes particularly well with spinach. If you have only used ready-powdered nutmeg, I really recommend that you buy a jar of whole nutmegs, which can be found in every supermarket. When you have done this, use an ordinary kitchen grater to grate a little piece off one of the nutmegs. Hold the shavings in your hand and inhale. That is the real scent of nutmeg! You can shave a little nutmeg into your dishes whenever you need it and it will have that wonderful, spicy aroma and taste.

Although nutmeg is often associated with sweet dishes and desserts, such as Bread and Butter Pudding or Baked Custard, I think it works very well in savoury dishes. I think it is particularly good in savoury dishes with a hint of sweetness such as Caramelised Onion Tart which uses slow-cooked onions.

Loved this recipe? Checkout the Recipe Index.

Other savoury tarts and quiches

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Recipe for Spinach Tart with Peas, Feta and Pinenuts

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Spinach Tart with Nutmeg

Spinach Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 1 tart 1x
  • Category: Savoury tart
  • Method: Baking
  • Cuisine: English

Description

This Spinach Tart combines fresh, green spinach with the sweetness of peas, salty feta and crunchy pine nuts.  It is perfect for a vegetarian light lunch or supper.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 onion
  • 300 g fresh spinach
  • 100 g frozen peas (defrosted)
  • 125 g ricotta
  • 100 ml double cream
  • 2 eggs (beaten)
  • Grated nutmeg to taste
  • Salt and Pepper
  • 50 g feta cheese
  • 1 tablespoon pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough. 
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 10  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.  
  4. Peel and chop the onion.  Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.  Add the onion to the pan, season with salt and pepper,  and cook at a very low heat for about 10 minutes until soft.
  5. Place the spinach in a saucepan with a little water and cook gently, with the lid on, for about 5 minutes until the leaves are wilted.  Remove the spinach leaves from the pan and, as soon as they are cool enough, squeeze to remove excess moisture and then roughly chop them.
  6. Put the softened onion, chopped spinach and defrosted peas into a large mixing bowl.  Mix in the ricotta, cream and eggs.   Season with salt and pepper and nutmeg.   
  7. Spread the mixture in the pastry case.   
  8. Crumble the feta cheese and sprinkle on top of the mixture.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.  After it has been cooking for 15 minutes, sprinkle the pine nuts on top and return it to the oven.

Keywords: spinach, tart, quiche, feta, pine nuts, peas, vegetarian

1+