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Garlic Spinach Tart with Feta Crumbles

This dish combines a flaky baked crust with wilted spinach infused with garlic, topped with crumbled feta cheese. The filling is cooked until tender and slightly browned, resulting in a crispy-edged, cheesy tart with a vibrant green interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package store-bought pie crust or puff pastry thawed if frozen
  • 3 cloves garlic minced
  • 4 cups fresh spinach roughly chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • 2 eggs large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Baking dish or tart pan
  • Cooking skillet
  • Mixing spoon
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Roll out the crust and fit it into your tart or baking dish, then poke a few holes in the bottom to prevent bubbling. Bake for about 8-10 minutes until lightly set and just starting to turn golden.
  2. While the crust pre-bakes, heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, just turning golden around the edges.
  3. Add the chopped spinach to the skillet and cook, stirring frequently, until wilted and tender, about 3-4 minutes. Remove from heat and set aside.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in the crumbled feta cheese.
  5. Add the sautéed spinach and garlic mixture to the egg and feta mixture, folding gently to combine. This will create a vibrant, slightly chunky filling.
  6. Pour the spinach mixture into the partially baked crust, spreading evenly with a spatula. Return to the oven and bake for another 12-15 minutes until the filling is set and the edges look golden brown.
  7. Once baked, remove the tart from the oven and allow it to cool for a few minutes. The filling should be firm, with a slightly puffed, golden top.
  8. Slice the tart into wedges, serving warm or at room temperature. Garnish with a drizzle of olive oil or additional feta if desired.

Notes

For a crunchier top, brush the crust edges with a little egg wash before baking the second time. Feel free to add fresh herbs like dill or oregano for extra flavor.