Spinach, Ricotta & Feta Quiche (Spanakopita Tart)

Ingredients

• 250 g (2 cups)plain flour
• 1/2 tspsalt
• 140 g (1/3 + 1/4 cups)cold unsalted butter, cubed
• 40 g (1.4 oz)finely grated Parmesan or Grana Padano
• 1egg, separated
• about 2 tbspice water
• 450 g (16 oz)frozen spinach
• 250 g (9 oz)ricotta
• 4 largeeggs, beaten
• 100 ml (1/3 cup + 1 tbsp)double cream
• 4spring onions
• small bunch (about 1/2 a 25 g packet)parsley, finely chopped
• small bunch (about 1/2 a 25 g packet)dill, finely chopped
• small bunch (about 1/2 a 25 g packet)mint leaves, finely chopped
• 2 clovesgarlic, peeled and crushed
• to tastesalt and pepper
• 200 g (7 oz)feta

Instructions

1. 1

   Make the pastry

   Rub the flour, salt and butter together until the mixture resembles breadcrumbs. Stir in the Parmesan, then the egg yolk, reserving the white. Add enough ice water to bring the pastry together into a ball, wrap it in cling film and chill for 1 hour.

2. 2

   Line the tin

   On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to a 25 cm round tart tin. Press it into the corners, leaving excess pastry overhanging, then prick the base all over with a fork and freeze for 15 minutes. Meanwhile, preheat the oven to 190°C (375°F, gas mark 5).

3. 3

   Blind bake

   Line the pastry case with baking parchment or foil, leaving some overhanging, then fill it with baking beans so the sides are supported. Bake for 20 minutes, remove the beans and lining, and brush the pastry all over with the reserved egg white. Bake for a further 10 minutes, until golden. Take it out of the oven and trim off the excess pastry with a very sharp serrated knife; set aside.

4. 4

   Prepare spinach

   Defrost the spinach, put it in a sieve and press firmly to remove as much liquid as possible. Finely chop it and transfer it to a large bowl, then mix in the ricotta, beaten eggs and cream.

5. 5

   Mix the filling

   Finely chop the spring onions and add them to the bowl with the parsley, dill, mint and garlic. Season well with salt and pepper, then crumble in two thirds of the feta. Pour the filling into the pastry case, spread it level and crumble the remaining feta over the top.

6. 6

   Bake until set

   Bake for 35–45 minutes, until the centre is set. If the top starts to colour too much during baking, cover it loosely with foil.

7. 7

   Cool before serving

   Leave the tart to cool for about 30 minutes before serving.

What is a spanakopita tart?

Spanakopita is a Greek pie traditionally made with spinach, herbs and cheese, wrapped in crisp filo pastry. This version turns those familiar flavours into a quiche, with a rich shortcrust case and an egg-based filling.

Three cheeses bring different qualities: ricotta makes the filling soft, feta adds a salty tang, and Parmesan or Grana Padano seasons the pastry. A generous mix of dill, mint and parsley gives the spinach filling its fresh, savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 960 calories, 36g protein, 63g carbs, 65g fat.

The pastry, butter and cream provide much of the energy and fat, while flour contributes most of the carbohydrates. Eggs, ricotta and feta supply protein, alongside additional fat; spinach and herbs add flavour and some fibre. For a more balanced plate, serve a slice with a generous portion of salad or other vegetables.

Why the pastry is chilled

Cold butter rubbed into the flour creates the crumbly texture that bakes into a tender, crisp crust. Chilling the dough for an hour firms the butter and makes the pastry easier to roll.

Freeze the pastry-lined tin for 15 minutes before baking. This helps the sides hold their shape while the case cooks.

Get the spinach dry

Spinach: press it firmly in a sieve after defrosting to remove as much water as you can. Excess liquid can make the filling loose and the pastry base damp.

Herbs: chop the parsley, dill and mint finely so they spread evenly through the filling. Use mint leaves only, as directed.

The importance of blind baking

Baking the pastry case before adding the filling gives it a head start and helps it stay crisp under the moist spinach mixture. Keep the baking beans snug against the sides so they support the pastry as it cooks.

Egg white: brushing it over the hot pastry after removing the lining gives the case another short bake before it is filled. Trim the overhanging pastry while the case is out of the oven.

How to tell when it is done

Bake the filled tart for 35–45 minutes, checking towards the earlier end of that range. The centre should be set rather than visibly liquid when the tart is gently moved.

If the feta or exposed filling becomes too dark before the middle is ready, lay foil loosely over the top. Letting the quiche cool for about 30 minutes helps it settle for neater slices.

What to serve alongside

A simple green salad with a sharp lemon or vinegar dressing makes a fresh contrast to the creamy filling and buttery pastry. Keep the dressing light so it complements rather than competes with the herbs.

For a more substantial meal, serve the quiche with boiled new potatoes or a bowl of tomato salad. It can also be cut into smaller wedges for a buffet or picnic.

Recipe notes & tips

• Keep the butter cold when rubbing it into the flour for a more tender pastry.
• Add the ice water gradually; use only enough to bring the dough together.
• Press the defrosted spinach firmly in the sieve before chopping it.
• Support the pastry sides with baking beans during the first bake.
• Check the centre towards the start of the 35–45 minute baking window.
• Let the tart cool for about 30 minutes before cutting.

Variations

• Add lemon zest: Mix a little finely grated zest into the filling for a brighter flavour.
• Use chard: Replace some of the spinach with well-drained, finely chopped cooked chard.
• Change the herbs: Use more parsley and dill if you prefer a milder mint flavour.
• Add nutmeg: Grate a small amount into the ricotta and spinach mixture.
• Make individual tarts: Divide the pastry and filling between smaller tart tins, adjusting the baking time and checking for a set centre.

Common mistakes to avoid

• Wet spinach: Press it firmly in a sieve after defrosting so excess liquid does not loosen the filling.
• Warm pastry: Chill the dough for the full hour and freeze the lined tin for 15 minutes before baking.
• Unsupported sides: Fill the lined case with baking beans so the pastry does not slump during blind baking.
• Overbrowned top: Cover the tart loosely with foil if it colours too much before the centre sets.
• Slicing it hot: Cool the baked tart for about 30 minutes so the filling has time to settle.

How to store

Once cool, cover and refrigerate the quiche for up to 3 days. Reheat slices in an oven at 160°C until warmed through; the microwave is quicker but softens the pastry. Do not leave it at room temperature for extended periods.

Frequently asked questions