Spinach, Olive & Pine Nut Tart Recipe

Name: Spinach, Olive & Pine Nut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 2 teaspoons olive oil; 1 red onion, finely sliced; 200 g baby spinach leaves; 1 cup pitted Kalamata olives; 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces; 4 eggs; 1/2 cup cream; salt and pepper, to taste; 2 tablespoons pine nuts; Green salad, to serve

Servings: persons

1
PRESS pastry into the base of a lightly greased 33cm x 9cm rectangular fluted tart pan with removable base.
2
Pastry will need to overlap slightly and be trimmed to fit.
3
Prick well with a fork and bake in a hot oven 200C for 810 minutes until lightly golden.
4
Allow to cool.
5
HEAT the oil in a large frypan, add onion and saute for 23 minutes until softened.
6
Stir in spinach and olives, cook a further 12 minutes until spinach has just wilted.
7
Cool slightly.
8
SPOON spinach mixture over the base of pastry and scatter over PHILLY chunks.
9
Whisk together the eggs, cream and seasonings, then pour over spinach mixture.
10
Top with pine nuts and bake in a moderately slow oven 160C for 2030 minutes until set.
11
Slice and serve with green salad.
12
Serve immediately.
13
HANDY TIP: This recipe is great served cold and travels well in the pan for a picnic.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sheets frozen shortcrust pastry, thawed, 2 teaspoons olive oil, 1 red onion, finely sliced, 200 g baby spinach leaves, and more.

Yes, Spinach, Olive & Pine Nut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach, Olive & Pine Nut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions