Most people have conflicting emotions about spinach, traumatized by the green mush with a horrible taste from their childhood, and shy away from it despite its proven ultra-healthy benefits (Popeye was right all along!). I, on the other hand, have discovered its irresistible taste somewhere along the Mediterranean and its particular affinity with Feta cheese.
Yes, I’m a big fan of the Greek spanakopita, and an even bigger fan of this spinach tart with an ultra crunchy olive oil crust which has become a year-round favorite.
Easy to put together, it has an healthier side with its whole wheat and olive oil crust speckled with sesame seeds. I find this super crunchy and tasty base a lot more satisfying than the flaky and buttery dough from the spanakopita and it leaves me feeling much lighter too.
You’ll need a lot of spinach to fill in the tart, even more vitamins and minerals for you!
Stir it with the salty feta, shallot, garlic, red pepper flakes and eggs and you have a savory filling which is bound to become one of your favorite flavor combinations.
It’s the kind of tart that’s better enjoyed at room temperature and is frankly just as good when cold, so you’ll finally have something healthy on hand for those last minute cravings.
As a vegetarian main course it’s hard to beat and I couldn’t think of a better and more delicious way to add more spinach to your diet.
- CRUST
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- 2 tablespoons sesame seeds
- 1/3 cup extra-virgin olive oil
- 1/3 cup water
- FILLING
- 1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, finely chopped (about 1/2 cup)
- 1 clove garlic, minced
- 1/4 teaspoon red-pepper flakes, plus more for serving
- 2 ounces feta cheese, crumbled (about 1/3 cup)
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse salt
- 1/2 teaspoon sesame seeds
- Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
- Reduce oven temperature to 350 degrees. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.
- Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.
