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Spanakopita Tart

Photo: Jennifer Causey
Active time 38 mins
Total time 38 mins
Yield

Serves 12 (serving size: 1 slice)

We use the same tart shell method from the master recipe for an appetizer inspired by the classic Greek spinach-and-cheese pastry without all the fuss of individual phyllo parcels. A little Spanish pimiento, brightened with a splash of vinegar and oregano, adds pop to the finished dish; gently pickled shallots or chopped green olives would also be delicious. Instead of pine nuts, you can substitute toasted sliced almonds. Make sure to drain the spinach mixture well; extra liquid could make the crust soggy. Let the spinach drain while the crust bakes; then assemble and finish baking the tart just before guests arrive.

Ingredients

  • 1 (10-oz.) pkg. frozen chopped spinach, thawed
  • 1/4 cup finely chopped yellow onion
  • 1 frozen puff pastry sheet, thawed
  • 1/3 cup part-skim ricotta cheese
  • 1 teaspoon chopped fresh garlic
  • 1/2 teaspoon kosher salt
  • 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
  • 1/4 cup drained diced pimientos
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon red wine vinegar
  • 1 1/2 tablespoons toasted pine nuts

Nutrition Information

  • calories 146
  • fat 9.6 g
  • satfat 1.8 g
  • monofat 2.2 g
  • polyfat 5 g
  • protein 4 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 190 mg
  • calcium 57 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°F.

  2. Combine spinach and onion in a microwave-safe bowl; cover and microwave at HIGH 1 to 2 minutes. Drain. Let stand in colander 5 minutes, pressing with the back of a spoon to release excess liquid.

  3. Roll out puff pastry to a 14- x 12-inch rectangle on a large piece of parchment paper. Place parchment paper with puff pastry on a baking sheet. Score a 1-inch border around edge of puff pastry with a paring knife; prick area inside border several times with a fork. Bake for 14 minutes or until light golden. Remove from oven.

  4. Combine spinach mixture, ricotta, garlic, salt, and feta in a bowl. Spread spinach mixture over puff pastry, inside border. Bake for 13 minutes or until crust is golden brown.

  5. Combine pimientos, oregano, and vinegar in a bowl. Sprinkle pimiento mixture and pine nuts over tart. Cut into 12 slices.