Spinach and Feta Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh spinach (or 250g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh mint, chopped (optional)</li><li class="ingredients-single-item">1/2 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 lemon, zested</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking beans or dry rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor or large bowl, combine the flour and salt, then add the cold cubed butter. Pulse or use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs – keeping the butter cold creates those desirable flaky layers in the pastry. Beat the egg with 2 tablespoons of ice-cold water and gradually add to the flour mixture, pulsing or stirring with a knife until the dough just comes together (add the remaining tablespoon of water only if needed). The less you handle the dough, the more tender your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking, while keeping the butter cold ensures a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. If using fresh spinach, wash thoroughly and place in a large pan over medium heat with just the water clinging to the leaves. Cook until completely wilted, about 2-3 minutes. Drain in a colander and when cool enough to handle, squeeze out as much moisture as possible – this is crucial to prevent a soggy tart base. Chop the spinach roughly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat the olive oil in a frying pan over medium heat. Add the onion and cook gently for 8-10 minutes until soft and translucent but not browned. Add the garlic and cook for another minute until fragrant. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to a circle about 3-4mm thick and large enough to line your tart tin with a little overhang. Be gentle but work confidently – the dough should be cold but pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lift the pastry over your rolling pin and drape it into the tart tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. This blind baking step ensures a crisp base that won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Blind bake the pastry case for 15 minutes, then remove the beans and parchment and brush the inside with a little beaten egg (this creates a seal against moisture). Return to the oven for 5-7 minutes until the base is just starting to color but not fully baked. Reduce oven temperature to 170°C (150°C fan/gas mark 3).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs and cream until well combined. Stir in the cooled spinach, onion mixture, crumbled feta (reserving a little for the top), chopped herbs, nutmeg, lemon zest, salt, and pepper. The nutmeg particularly enhances the flavor of spinach – it's a classic pairing that adds warmth without overwhelming.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling into the pastry case and scatter the remaining feta on top. Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center – it will continue to firm up as it cools. The top should be golden and the pastry crisp and browned.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for at least 15 minutes before carefully removing – this resting period helps the filling to set completely. Serve warm or at room temperature for the best flavor, perhaps with a simple green salad. The tart can be stored in the refrigerator for up to 3 days and gently reheated, though the pastry is crispest on the first day.</li></ol>