If you’re in the mood for something deliciously comforting yet easy to prepare, our Savory Spinach Tart Recipe with Feta & Ricotta (Gluten Free Option!) is just what you need. Picture a flaky crust enveloping a vibrant filling of spinach, creamy cheeses, and hints of sweet currants and cinnamon. It’s a delightful combination that’s perfect for brunch, dinner, or even as a fancy appetizer. You might even surprise yourself with how simple it is to whip up this tasty dish. With just a handful of ingredients, you can create something that feels both gourmet and homemade, bringing warmth and satisfaction to your table. Plus, if you’re looking for a gluten-free option, I’ve got you covered! So, let’s get cooking and impress your family or guests with this scrumptious tart—it’s time to roll up those sleeves!
Why This Recipe Works
This savory tart combines rich, flavorful ingredients while keeping things balanced. The combination of savory spinach, feta, and ricotta creates a creamy filling with a hint of sweetness from the currants. Plus, the steps are straightforward, making it easy for seasoned chefs and newbies alike. The versatility of this dish can’t be overlooked. Whether you serve it as a main course, an appetizer, or a brunch option, it fits into any meal seamlessly. And not to forget, with a gluten-free adaptation available, it caters to different dietary needs. Everyone can enjoy this scrumptious treat!
Why You’ll Love This Savory Spinach Tart Recipe with Feta & Ricotta (Gluten Free Option!)
Not only does this recipe feature common ingredients readily available at your local grocery store, but it’s also perfect for impressing guests at dinner parties or family gatherings. The best part? It’s quick to assemble, making it an ideal choice for weeknight dinners, when you want something tasty but don’t have hours to spend in the kitchen. Plus, with the hearty dose of greens packed inside, you can enjoy this delectable tart while knowing you’re getting some nutritious goodness as well.
Ingredients
- 10 ounces frozen chopped spinach, defrosted
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, lightly smashed and peeled
- 1 small onion, finely diced
- Salt and freshly ground black pepper, to taste
- 3 tablespoons dried currants or coarsely chopped raisins
- ⅛ teaspoon ground cinnamon
- 1 teaspoon sherry vinegar
- ½ cup ricotta cheese
- 1 large egg, lightly beaten
- ½ cup crumbled feta cheese, divided
- All-purpose flour (gluten-free or regular), for dusting
- ½ batch Easy Pie Crust Dough (a single crust)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
Make the Filling
Prepare the Spinach
First, wrap the defrosted spinach in several layers of paper towels or a clean kitchen towel. You want to squeeze out as much liquid as possible. This step is crucial, as it prevents your tart from getting soggy.
Cook the Aromatics
In a medium skillet, heat the olive oil over medium heat. Toss in the garlic cloves and cook for about 3-4 minutes, until they’re fragrant and lightly toasted. Once done, discard the garlic to infuse the oil without overpowering the other flavors.
Sauté the Onions and Mix Ingredients
Add the diced onion to the skillet, seasoning it with salt and pepper. Cook them until golden and tender, which should take about 3-4 minutes. Stir in the currants and cinnamon, cooking for another 30-60 seconds to allow those flavors to meld. Now, add the drained spinach; mix well to coat everything. Once it’s combined, remove from heat and drizzle with sherry vinegar. Transfer this mixture to a bowl and let it cool slightly.
Next, stir in the ricotta cheese and your beaten egg. Finally, fold in ¼ cup of crumbled feta, saving the rest for the topping later.
Roll Out the Crust
Prepare the Dough
Lightly sprinkle a large sheet of parchment paper with flour. Place your Easy Pie Crust Dough on this sheet and roll it out into an 11 to 12-inch diameter round, aiming for about 1/8 inch thick. If you notice the dough cracking, don’t worry—just patch it up as needed.
Assemble and Bake
Fill the Galette
Now it’s time for the fun part! Pile the spinach filling onto the center of the dough, spreading it evenly while leaving about a 2-inch border around the edge. Gently fold up the edges of the dough and press to seal. It doesn’t have to look perfect; rustic is always charming!
Chill and Egg Wash
Before baking, refrigerate the assembled galette for 10 minutes. Meanwhile, prepare the egg wash. Whisk together the egg and water, then brush the mixture lightly over the edges of the galette. Sprinkle the remaining feta on top for that extra touch.
Bake the Galette
Preheat your oven to 425°F (220°C). Bake the galette for about 30 minutes, rotating it halfway through. Look for that delicious deep golden brown crust! Once it’s done, let it cool on a rack before serving it warm or at room temperature.
Serving Suggestions
To make this meal complete, consider serving your savory tart with a light salad. This combination balances the richness wonderfully. It’s also great for brunch when accompanied by fresh fruit or a yogurt dip. If you’re throwing a party, cut the tart into smaller pieces for easy hors d’oeuvres that will have everyone raving.
Tips for Success
To ensure your tart comes out perfectly, make sure the spinach is thoroughly drained—no one enjoys a soggy crust! Feel free to customize the spice levels by adjusting how much cinnamon you add. Also, don’t hesitate to experiment with different cheeses or extra vegetables to suit your taste.
Variations
If you want to try something different, consider substituting ricotta with cream cheese for a richer filling. You could add sun-dried tomatoes or olives to give it that Mediterranean flair. If you have fresh spinach on hand, use that instead of frozen for a vibrant color and flavor.
Storage Tips
If you have leftovers, cover them tightly and refrigerate for up to 3 days. Alternatively, you can freeze the tart before baking it for up to 1 month. When you’re ready to enjoy it, just bake directly from the freezer, adding a few minutes to the cooking time.
Pairing Ideas
For a refreshing touch, consider serving this savory tart with a crisp white wine or a citrusy spritzer. A tangy tzatziki sauce pairs beautifully, enhancing the flavors of the dish.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works just fine! Just wilt it down first and drain off the excess water.
2. Is this recipe suitable for meal prep?
Absolutely! The filling can be prepared ahead of time and stored in the fridge for up to a day before you assemble it.
3. How do I make this recipe dairy-free?
Just swap in a dairy-free ricotta and feta alternative and check your pie crust to ensure it’s non-dairy.
4. What can I serve alongside the tart?
The tart pairs nicely with a simple side salad or roasted vegetables.
5. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
This savory spinach tart recipe with feta and ricotta is a true pleasure to make and share. With its adaptability and rich flavors, it’s a winner for any meal. Gather your loved ones, and enjoy every delicious bite together!
Print
Savory Spinach Tart with Feta & Ricotta
This tart features a flaky crust filled with spinach, rich cheeses, and a touch of sweetness, making it perfect for brunch or as a fancy appetizer.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 10 ounces frozen chopped spinach, defrosted
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, lightly smashed and peeled
- 1 small onion, finely diced
- Salt and freshly ground black pepper, to taste
- 3 tablespoons dried currants or coarsely chopped raisins
- ⅛ teaspoon ground cinnamon
- 1 teaspoon sherry vinegar
- ½ cup ricotta cheese
- 1 large egg, lightly beaten
- ½ cup crumbled feta cheese, divided
- All-purpose flour (gluten-free or regular), for dusting
- ½ batch Easy Pie Crust Dough (a single crust)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Wrap defrosted spinach in paper towels to remove excess liquid.
- Heat olive oil in a skillet and sauté garlic for 3-4 minutes, then discard.
- Add diced onion, salt, and pepper; cook until golden, about 3-4 minutes.
- Stir in currants and cinnamon, then add drained spinach and mix.
- Remove from heat, drizzle with sherry vinegar, and cool slightly.
- Mix in ricotta and beaten egg, then fold in ¼ cup crumbled feta.
- Roll out the dough on floured parchment to create a 11-12 inch round.
- Place filling in the center of the dough and fold edges.
- Refrigerate for 10 minutes, then brush with egg wash and top with feta.
- Bake at 425°F (220°C) for about 30 minutes until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure spinach is well-drained to avoid a soggy crust.
Experiment with different cheeses if desired.
This recipe can be prepared ahead for convenient meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 8
- Cholesterol: 50
