Spinach and Feta-Stuffed Tart

with Greek cucumber salad

Prep & Cook Time: 45-55 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Spanakopita: Difficult to spell, but delicious to taste. We've based this tart on the Grecian classic, with flaky, golden puff pastry filled with a creamy, rich combination of feta, ricotta, and spinach. A perfectly pungent salad with a dressing of red wine vinegar and oregano pairs perfectly with the tart. Απολαμβάνω! (Now that's difficult to spell!)

In Your Box (serves 2)

  • Info
    2 Puff Pastry Dough Squares
  • 1 Shallot
  • 0.125 oz. Oregano
  • 5 oz. Baby Spinach
  • 1 Beefsteak Tomato
  • 1 Cucumber
  • 2 Tbsp. Cornstarch
  • ½ fl. oz. Red Wine Vinegar
  • Info
    2 oz. Ricotta
  • Info
    2 oz. Feta Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    549
  • Carbohydrates
    43g
  • Fat
    35g
  • Protein
    18g
  • Sodium
    1286mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel shallot. Slice into thin strips. Coarsely chop spinach. Stem and mince oregano. Core tomato and cut into ¼" rounds. Quarter rounds into wedges. Trim cucumber, peel, and cut into ¼" half-moons. Make a cornstarch slurry by mixing cornstarch and ¼ cup water in a large mixing bowl.

  • 2

    Cook the Filling

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and ¾ the shallot to hot pan. Cook until softened, 2-3 minutes. Add spinach and cook until wilted, 2-3 minutes. Stir cornstarch slurry to recombine. Add slurry to pan, stirring to combine. Remove from burner. Transfer spinach filling to mixing bowl used for slurry. Season with a pinch of salt. Set aside until filling is cool to the touch. While filling cools, marinate vegetables.

  • 3

    Marinate Salad and Finish Filling

    In another mixing bowl, combine red wine vinegar, 2 tsp. olive oil, half the oregano (reserve remaining for filling), ¼ tsp. salt, and pinch of pepper. Toss in tomato, cucumber, and remaining shallot. Set aside to marinate. Once spinach filling has cooled to the touch, add ricotta, feta, remaining oregano, and ¼ tsp. salt to bowl. Mix thoroughly. Letting spinach cool makes the puff pastry easier to work with.

  • 4

    Assemble the Tarts

    Remove any paper in between sheets of puff pastry. Place one puff pastry square onto prepared baking sheet and gently stretch in each direction. Scoop half the spinach filling onto dough center, leaving ¼" border. Lightly brush dough border with water. Fold one corner to meet opposite corner, making a triangle and press to seal, gently stretching as needed. Use a fork to crimp and press dough pieces together. Brush top with 1 tsp. olive oil. Cut a small vent in the middle. Repeat with second puff pastry square.

  • 5

    Bake the Tarts

    Bake until tarts are puffed up and browned, 18-22 minutes. Remove from oven and rest 3-5 minutes. Plate dish as pictured on front of card, halving tarts if desired. Bon appétit!

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