If you’re looking for a versatile, crowd-pleasing appetizer or light meal that’s equally elegant and easy to prepare, these spinach and feta tarts are an absolute must-try. Flaky, golden pastry surrounds a rich and creamy filling made with sautéed spinach, tangy feta cheese, and subtle notes of onion and garlic, making each bite both comforting and bursting with Mediterranean-inspired flavor. Whether you’re planning a brunch, picnic, lunchbox surprise, or a light dinner, this spinach and feta tart recipe is one of those go-to dishes that always impresses with minimal effort. Moreover, they’re just as suitable for vegetarians as they are for anyone who simply loves delicious baked goods.
Why These Spinach and Feta Tarts Are Perfect for Entertaining
Hosting a gathering means balancing preparation time with presentation and flavor, and these spinach and feta tarts offer the perfect combination of all three. They’re impressive enough to feel gourmet but simple enough that you can whip up a tray without stress. The small tart size also means they’re easy to serve as finger food at parties, or you can prepare larger versions to serve with a simple salad for a more formal plated meal.
Ingredients You’ll Need for Spinach and Feta Tarts
Part of what makes these spinach and feta tarts so appealing is that the ingredients list is simple, fresh, and full of flavor. Here’s everything you’ll need to make a batch of these irresistible savory tarts:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 200g fresh spinach leaves (or 150g frozen spinach, thawed and squeezed)
- 100g feta cheese, crumbled
- 2 large eggs
- 2 tablespoons crème fraîche or heavy cream
- 1 sheet ready-rolled puff pastry
- Salt and pepper to taste
- Optional: a pinch of nutmeg or dried oregano for added depth
Recommended Kitchen Tools to Prepare These Delicious Tarts
To make your spinach and feta tarts come together effortlessly, it’s helpful to have a few basic kitchen tools on hand:
- Frying pan
- Mixing bowl
- Whisk or fork
- Muffin tin or tart tins
- Pastry brush
- Sharp knife
- Rolling pin (if needed)
Step-by-Step Instructions for Baking Spinach and Feta Tarts
- Preheat the oven to 200°C (392°F) and grease your muffin tin or tart tins.
- In a frying pan, sauté the onion in olive oil for 3–4 minutes.
- Add garlic and cook for 30 seconds more.
- Stir in spinach until wilted or heated through.
- Let the mixture cool slightly.
- In a bowl, whisk the eggs, crème fraîche, salt, pepper, and herbs.
- Stir in crumbled feta and cooled spinach mixture.
- Cut pastry into squares and press into tins.
- Fill with spinach mixture.
- Bake for 18–20 minutes or until golden and set.
- Cool slightly before serving.
Tips for Crispier Pastry and Richer Filling
- Drain spinach well to avoid soggy tarts.
- Chill pastry before baking for crispier texture.
- Add nutmeg or fresh herbs for depth.
- Use an egg wash for golden edges.
Common Mistakes to Avoid When Making Spinach and Feta Tarts
Avoid these errors for best results:
- Don’t skip draining spinach
- Avoid overfilling tart shells
- Keep pastry chilled
- Don’t skip resting the mixture before baking
Serving Ideas and Presentation Tips for Spinach and Feta Tarts
These tarts shine in many settings. Serve with:
- Mixed greens or cucumber salad
- A drizzle of balsamic glaze
- As part of a brunch board
- On their own as a portable snack
How to Store and Reheat Leftover Spinach and Feta Tarts
- Store in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 180°C for 10 minutes
- Freeze wrapped in foil for up to 1 month
- Thaw before reheating to retain texture
Variations and Ingredient Substitutions You Can Try
Get creative with these swaps:
- Add mushrooms, sun-dried tomatoes, or olives
- Use goat cheese or ricotta instead of feta
- Try kale or arugula in place of spinach
- Make vegan with plant-based pastry and cream substitutes
Frequently Asked Questions About Spinach and Feta Tarts
Can I use phyllo dough?
Yes, layer several sheets with olive oil between for a crisp finish.
Are these freezer-friendly?
Yes, they freeze well and reheat beautifully.
What can I use instead of crème fraîche?
Try sour cream, Greek yogurt, or heavy cream.
Can I make these ahead of time?
Yes, they reheat well and taste great cold too.
Which herbs pair best?
Basil, oregano, dill, parsley, or mint all enhance the flavor.
Final Thoughts on These Easy and Elegant Spinach and Feta Tarts
These delicious spinach and feta tarts are the perfect mix of comfort and elegance, making them a reliable recipe for everything from weekday lunches to celebratory gatherings. With their flaky pastry, creamy filling, and burst of Mediterranean flavor, they offer something truly satisfying and memorable. Whether you serve them warm out of the oven or chilled at a summer picnic, they’re guaranteed to impress with both taste and presentation. Even better, they’re easy to make, adaptable, and packed with wholesome ingredients that everyone can enjoy. Once you’ve tried them, they’re sure to become a staple in your recipe collection.
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Crispy and Savory Spinach and Feta Tarts for Any Occasion
- Total Time: 35
- Yield: 8 1x
Description
These spinach and feta tarts are flaky, cheesy, and full of flavor—perfect for brunch, lunch, or entertaining guests.
Ingredients
-
1 tablespoon olive oil
-
1 small onion, finely chopped
-
1 garlic clove, minced
-
200g fresh spinach leaves (or 150g frozen spinach, thawed and squeezed)
-
100g feta cheese, crumbled
-
2 large eggs
-
2 tablespoons crème fraîche or heavy cream
-
1 sheet ready-rolled puff pastry
-
Salt and pepper to taste
-
Optional: a pinch of nutmeg or dried oregano for added depth
Instructions
Start by preheating your oven to 200°C (392°F) and lightly greasing your muffin tin or tart pans. In a frying pan over medium heat, warm the olive oil and sauté the chopped onion for about 3–4 minutes until it softens and turns slightly golden. Add the minced garlic and cook for another 30 seconds until fragrant. Then, stir in the fresh spinach and cook until wilted. If you’re using frozen spinach, simply add it after the garlic and cook until heated through, making sure to squeeze out excess moisture beforehand.
Once cooked, remove the mixture from the heat and let it cool slightly. In a separate bowl, whisk the eggs with the crème fraîche, a pinch of salt, pepper, and optional herbs. Stir in the crumbled feta and the cooled spinach mixture, combining everything until evenly mixed.
Next, unroll your puff pastry and cut it into squares large enough to line the bottom and sides of each muffin cup or tart tin. Press the pastry squares gently into each cavity, allowing the corners to come slightly above the edge. Spoon the spinach and feta mixture into each one, filling them nearly to the top.
Bake in the preheated oven for 18–20 minutes or until the pastry is golden brown and the filling is set. Let the tarts cool slightly before removing them from the tin. They can be served warm, at room temperature, or chilled depending on your preference.
Notes
Although this recipe is simple, there are a few common mistakes that can affect the texture and flavor of your spinach and feta tarts. One of the biggest issues is not properly draining the spinach. Excess moisture from the greens can lead to a soggy tart base, so make sure the spinach is thoroughly cooked and dry before mixing it with the other ingredients.
Another mistake is overfilling the pastry cases. While it might be tempting to pack them to the brim, the filling expands slightly as it bakes, and overfilling can lead to spills and uneven cooking. Fill the cases about three-quarters full to allow room for rising.
Additionally, using pastry that’s too warm can make it difficult to work with and result in less flaky texture. Keep the pastry chilled until you’re ready to use it, and work quickly when cutting and shaping.
- Prep Time: 15
- Cook Time: 20
- Category: DINNER
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 8
- Calories: 220
