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
    546
  • Carbohydrates
    44g
  • Fat
    33g
  • Protein
    17g
  • Sodium
    1556mg

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
    1

    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
    2

    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
    3

    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
    4

    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
    5

    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!