Spinach & Feta Tart - 4 Ingredients
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Spinach & Feta Tart

Serves 4 serves


  • 250g spinach shredded
  • 1 sheet short crust pastry
  • 150g feta crumbled
  • 3 large eggs lightly beaten (reserve 1 tablespoon)


  • Preheat theoven to 200C.
  • Heat a large nonstick frying pan, add ¼ cup (60ml) of water and the spinach and cook gently until wilted.
  • Squeeze out excess liquid and set aside.
  • Line a 16cm round cake tin with baking paper and then the sheet of pastry.
  • Add the feta and beaten eggs to the spinach. Mix well and season with sea salt and cracked pepper.
  • Pour the mixture into the pastry case and fold the excess pastry towards the centre.
  • Brush the folder pastry with the reserved egg.
  • Bake for 40 to 45 minutes or until golden and set.

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Recipe Rating

What other people thought of the recipe “Spinach & Feta Tart”

  • Linda CL says:

    5 stars
    This recipe is my go to whenever my vegetarian children come for a visit. It’s super simple to make and we love it!

  • Helen Skidzevicius says:

    This is the best, easiest, tastiest and quickest quiche type tart I’ve ever made. I use frozen chopped spinach for ease. Sometimes I add left over roast veg like pumpkin or capsicum or onion as well. This is a staple in our house. Makes a great lunch or light dinner. We never get sick of this.

  • Lib says:

    I added diced onion before the spinach to the frypan

  • Meredith Bond says:

    5 stars
    So easy to make, and to eat! I used Danish Fetta and certainly didn’t need to season it with any salt as per # 5.

  • Hailey says:

    5 stars
    So easy and very tasty. We only had puff pastry and it still worked well

  • Alex says:

    5 stars
    MMMM tasty!

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