Spinach and Feta-Stuffed Tart

with Greek cucumber salad

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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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
  • 4 oz. Baby Spinach
  • 1 Beefsteak Tomato
  • 1 Cucumber
  • 0.125 oz. Oregano
  • 2 Tbsp. Cornstarch
  • ½ fl. oz. Red Wine Vinegar
  • Info
    2 oz. Ricotta
  • Info
    2 oz. Feta Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

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

  • Step 2 - Cook the Spinach Filling

    Cook the Spinach Filling

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and diced shallot to hot pan, and cook until softened, 2-3 minutes. Add spinach and cook until wilted, 2-3 minutes. Stir in cornstarch slurry. Remove from burner and transfer spinach filling to mixing bowl used for slurry. Season with ¼ tsp. salt. Let filling rest until it is cool to the touch. While filling cools, marinate vegetables.

  • Step 3 - Marinate the Vegetables

    Marinate the Vegetables

    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 sliced 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.

  • Step 4 - Assemble the Tarts

    Assemble the Tarts

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

  • Step 5 - Bake the Tarts

    Bake the Tarts

    Bake until tart is puffed up and browned, 16-20 minutes. Remove from oven and rest 3-5 minutes. Plate dish as pictured on front of card. Bon appétit!