Spinach Tart - Spinach Pie Recipe

Name: Spinach Tart - Spinach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (extra for rolling out); ¼ teaspoon salt; ½ cup cold unsalted butter (4oz.); 1 egg yolk; 4 tablespoons milk, add more if too dry; 1 tablespoon butter; 10 ounces spinach, blanched 1 minute, drained, dried and chopped; ¼ cup golden raisin, soak 30 minutes in water, drain; 3 whole eggs, beaten; ¾ cup heavy cream; ½ cup freshly grated parmesan cheese; salt; pepper; 2 ½ tablespoons pine nuts

Servings: persons

2 cups all-purpose flour (extra for rolling out)
¼ teaspoon salt
½ cup cold unsalted butter (4oz.)
1 egg yolk
4 tablespoons milk, add more if too dry
1 tablespoon butter
10 ounces spinach, blanched 1 minute, drained, dried and chopped
¼ cup golden raisin, soak 30 minutes in water, drain
3 whole eggs, beaten
¾ cup heavy cream
½ cup freshly grated parmesan cheese
salt
pepper
2 ½ tablespoons pine nuts

1
Pour flour into a bowl, add salt and the butter.
2
Using fingertips, work the butter into flour until a crumbly dough forms.
3
Add the egg yoke and milk, incorporate, and knead dough into a ball.
4
Wrap in plastic wrap and refrigerate for 1 hour.
5
Pre-heat oven to 350 degrees.
6
Using 1 tbs butter, grease a 9 inch tart pan with a removable bottom and then dust with flour.
7
Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan.
8
Line the prepared pan with the pastry dough and trim.
9
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese.
10
Mix well and season with salt and pepper to taste.
11
Pour into the pastry-lined tart pan and top with the pine nuts.
12
Bake in oven until it is golden, about 40 minutes.
13
Remove, let cool slightly and then transfer to a serving dish.
14
Serve this spinach recipe luke warm or cool.

886

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 14 ingredients. The key ingredients include: 2 cups all-purpose flour (extra for rolling out), ¼ teaspoon salt, ½ cup cold unsalted butter (4oz.), 1 egg yolk, and more.

Yes, Spinach Tart - Spinach Pie 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 Tart - Spinach Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions