Spinach and Feta Cheese Tart - photo 1
← Recipes

Spinach and Feta Cheese Tart

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 25 wyświetleń ~31.34 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A delicate tart on a buttery shortcrust pastry filled with intense green spinach and creamy feta cheese. The dish combines elements of Mediterranean cuisine with a Polish approach to seasonal products — in spring, fresh spinach is juicy and aromatic, and the tart works perfectly as a lunch, dinner, or party dish. Flavor-wise balanced: salty feta, slightly sweet buttery base, and baked, creamy filling. Serve slightly warm with young salad, lemon, or yogurt sauce; the visual effect is a golden edge of the shortcrust pastry contrasting with the green spinach and white pieces of cheese.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 250 g
  • Butter 120 g
  • Water 30 ml
  • Chicken egg 2 szt. (~120 g)
  • Spinach 400 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Feta cheese 200 g
  • 18% cream 200 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty (~1 g)
  • Cheese 100 g
  • Dried tomatoes 40 g
💰 Szacowany koszt dania: ~31.34 PLN (7.83 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients for the shortcrust pastry: weigh the flour and sift it into a large bowl. Take the butter out of the fridge and cut it into cubes about 1 cm on each side. Add 1/5 teaspoon of salt to the flour (leave the remaining salt for the filling).

Ingredients: Wheat flour, Butter, Salt
Use a large bowl and cold butter; a butter slicer or a sharp knife works best. If you don't have a measuring tool, cut the butter into equal pieces.
2

Rub the butter into the flour with your fingers or use a pastry cutter: work quickly until the mixture resembles coarse breadcrumbs with a few larger pieces of butter. These larger pieces will create flaky layers after baking.

Ingredients: Wheat flour, Butter
Use a plastic dough scraper or a mixer with blades in short pulses. Do not warm the mixture too long with your fingers — this will cause the butter to melt.
3

Gradually add cold water (1 tablespoon at a time), mixing with a fork or spatula just until the ingredients begin to come together into a crumbly dough. Start forming the dough with your hands only at the final stage — it should hold together but not be sticky.

Ingredients: Water
Use cold water straight from the fridge; if the dough crumbles, add another 5–10 ml. Do not knead longer than necessary — just combine the ingredients until they come together.
4

Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilled dough is less sticky and easier to roll out.

Cooling is key: if you're in a hurry, you can put the dough in the freezer for 15–20 minutes, but do not let it freeze.

Filling

5

Prepare the spinach: wash the leaves under running water, dry them in a salad spinner or lay them out on a towel and gently pat dry. Tear off the thick stems and, if the leaves are large, chop them into pieces about 2 cm.

Ingredients: Spinach
Use a salad spinner or a thick kitchen towel — excess water will diminish the flavor and texture of the filling.
6

In a large skillet, heat canola oil over medium heat. Add finely chopped onion and sauté for 4–5 minutes until the onion becomes translucent and slightly golden. Add the minced garlic and sauté for an additional 30 seconds, being careful not to burn it.

Ingredients: Rapeseed oil, Onion, Garlic
The best pan is 24–28 cm in diameter. Fry over medium heat — too high a temperature will quickly brown the garlic and make it bitter.
7

Add the chopped spinach in batches to the pan. Stir every 30–60 seconds until all the leaves are wilted and have reduced in volume — this should take about 3–5 minutes. Lightly salt while sautéing, as this will help release excess water.

Ingredients: Spinach, Salt, Rapeseed oil
Spinach is ready when all the leaves have wilted and turned dark green and soft. Do not cook it too long — it will lose its flavor and vitamins.
8

Transfer the hot spinach to a sieve or a large bowl lined with a kitchen towel and squeeze out as much liquid as possible. Set aside to cool slightly, then chop coarsely again if needed.

Ingredients: Spinach
Well-drained spinach is the key to a non-soggy tart. Use your hands or a cloth, and squeeze vigorously over the sink.
9

In a bowl, whisk the eggs with 18% cream until smooth. Add the crumbled feta cheese (reserve 1–2 tablespoons for topping) and mix well. Add the drained spinach, season with pepper and the remaining salt to taste. If using nutmeg, add a pinch now.

Ingredients: 18% cream, Feta cheese, Spinach, Black pepper, Nutmeg
Use a whisk or a fork; the mixture should be smooth, without large lumps of cheese. Taste the mixture, as feta is salty — adjust the seasoning accordingly.

Assembly and Baking

10

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Take the chilled dough out, lightly flour the countertop, and roll out the dough into a circle about 3–4 mm thick, making sure it is larger than the pan to easily fold over the edges. Line a pan with a diameter of about 26 cm (preferably with a removable bottom) and press the dough firmly into the bottom and sides, creating an even edge.

Ingredients: Wheat flour, Butter
Use a pastry board and rolling pin; if the dough is sticky, chill it for 5–10 minutes. The best option for the mold is a 26 cm diameter springform pan.
11

Prick the bottom of the dough with a fork in several places, line it with baking paper, and fill the paper with dry peas, beans, or expanded clay for blind baking. Bake in a preheated oven for 12–15 minutes until the edges are lightly golden and the bottom is no longer raw. Remove the weights and paper, and bake for another 3–5 minutes until the bottom is lightly browned.

Use ceramic baking balls or dry beans. If you don't have weights, you can just put in the paper and bake for a shorter time, watching the color of the bottom.
12

Fill the pre-baked crust with the spinach and cheese mixture. Spread it evenly and sprinkle with the reserved crumbled feta. If you are using optional cheese or sun-dried tomatoes, add them on top now.

Ingredients: Feta cheese, Spinach, Cheese, dried tomatoes
Pour the mixture slowly to avoid spilling it over the edges. You can also add sun-dried tomatoes for a contrast in flavor and color.
13

Bake the tart for 30–35 minutes at 200°C (or 180°C with fan) until the egg mixture sets at the edges and the center is slightly firm — when you shake the pan, the center should gently wobble but not be liquid. The edges of the crust should be golden.

Ingredients: 18% cream, Feta cheese
The best position is in the middle of the oven. If the edges brown too much, cover them with aluminum foil for the last 10–15 minutes.
14

Remove the tart from the oven and let it sit for 10–15 minutes to stabilize the filling. Allow it to cool slightly before slicing — this will help achieve clean pieces.

Use a sharp knife dipped in warm water for cutting and wipe it between cuts to avoid spreading the filling.

Fun Fact

💡

Spinach and feta cheese tart is a variation of the Greek spanakopita; in the Polish, modern version, we use a crumbly, buttery dough instead of filo, which gives a richer, more "homemade" texture.

Best for

obiad rodzinny przyjęcie wiosenne piknik z ciepłymi daniami

Tips

🍽️ Serving

Serve the tart slightly warm (after 10–15 minutes from taking it out). It pairs well with a mix of young salad leaves drizzled with lemon and olive oil or a yogurt dip with dill. When cutting, let the tart rest for a few minutes for better structure.

🥡 Storage

Store in the refrigerator covered with plastic wrap for 2–3 days. It is best to reheat in the oven at 160°C for 10–15 minutes to restore the crispness of the crust. Freezing filled shortcrust pastry is not recommended (the pastry may lose its structure).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Easter cheesecake with rhubarb and a crumbly base 90 min

Easter cheesecake with rhubarb and a crumb...

Easter
Sauerkraut Soup with Potatoes 30 min

Sauerkraut Soup with Potatoes

Soups
Silesian beetroot with horseradish and fresh apple 90 min

Silesian beetroot with horseradish and fre...

Additions
Fairy Tale Winter Salad with Sauerkraut, Roasted Beetroot, and Spelt 20 min

Fairy Tale Winter Salad with Sauerkraut, R...

Salads
Rainbow cake with naturally colored cream (4 servings) 120 min

Rainbow cake with naturally colored cream ...

Cakes and Bakes
Sautéed Beets with Onions 20 min

Sautéed Beets with Onions

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama