Spanakopita Tart (Spinach and Feta Tart)

Overhead of a spanakopita tart with a slice taken out.

It’s the right sort of weather for a tart packed with spring greens, herbs and onions, right? Add some feta to bring it all together and my Spanakopita Tart becomes the perfect thing to serve room temperature slices of alongside a simple salad (or something more substantial!) now the weather is finally warm enough to eat out lunch outside.

Spanakopita is a savoury pie of greens flavoured sometimes with cheese, sometimes with egg popular around the Balkan states, with the Greek variation probably being the most famous. And, because this recipe is based on a Spanakopita I developed for a Greek client a couple of years ago the filling for this Spanakopita Tart leans that way also, packed with fresh mint, spring onions, leeks and spinach — and of course a generous amount of feta!

Close up of a slice being removed from a spinach and feta tart.
Spinach and feta tart with a slice being taken out.

I love that this filling works warm or cold and holds up well for treatment as leftovers, but I know some of you will want to know why I’ve gone for a nutmeg-spiked shortcrust pastry tart here, rather than something more traditional with filo pastry, or even puff pastry.

Well, filo is more traditional for slab-style Spanakopita, but that’s homemade filo which will yield a result a bit different from using our shop bought which is just a bit of a faff to handle to be honest (though: not as much as a faff as it is to make from scratch!) and puff pastry is what I used for the client I mentioned, so I know it works great for a slab pie, but I was after something a bit more elegant here, hence the shortcrust. But, for open tarts and quiches puff pastry does also work well, so feel free to use a sheet of all butter puff pastry rolled a little thinner to fit the tin if you don’t fancy making your own!

I did try making you all Spanakopita Triangles with filo last spring in the manner of my Air Fryer Samosas, but whilst they tasted good, visually they were a mess and again, the folding was an awful lot of faff!

Close up of the inside of a spanakopita tart.

Frequently Asked Questions

How long will leftovers of this Spanakopita Tart last?

I’d keep any leftovers covered with food wrap in the fridge for up to 3 days, and take them out half an hour before serving so the chill can come off the pastry a little!

Do I have to use lard in the pastry?

I find it makes a lighter, crumblier pastry but if you can’t get hold of it use more cold butter instead.

Do you have any serving suggestions to go alongside this tart?

Honestly, I’d be happy enjoying it by itself or with a simple green salad (if you’ve not had enough of greens with the amount packed into the tart!) but if you’re looking to serve it as part of a larger spread my Greek Beetroot Salad, Tomato Salad with Herby Dressing, or even just a Simple Potato Salad would all work well.

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Spinach and feta tart with a slice being taken out.

Spanakopita Tart (Spinach and Feta Tart)

  • Author: Rachel Phipps
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Serves 4-6 1x
  • Category: Lunch
  • Diet: Vegetarian


This simple Spinach and Feta Tart recipe is inspired by Greek Spanakopita, heavy with spring onions and nutmeg it’s the perfect spring tart to enjoy in the sunshine warm or at room temperature. 



For the Shortcrust Pastry

  • 200g plain flour
  • 60g unsalted butter, fridge cold
  • 40g lard, fridge cold
  • pinch of salt
  • pinch of nutmeg

For the Spinach and Feta Filling

  • 1 tbsp light oil
  • 1 leek
  • sea salt
  • 2 large garlic cloves
  • 400g baby spinach leaves
  • 4 large spring onions
  • handful fresh mint leaves
  • pinch of nutmeg
  • 150g crumbled feta
  • 2 large eggs, lightly beaten


  1. First, make the pastry case. Blitz the flour, butter and lard – cut into a dice – and the salt and nutmeg in a food processor until you have sandy crumbs. Then gradually add up to 2 tbsp of ice water until the dough just comes together.
  2. Turn the pastry out onto a floured surface and bring it all together into a smooth ball, trying to knead it as little as possible for the lightest pastry. Roll into a circle just larger than a 20cm loose bottomed tart tin, greased well with butter. Line the tin with pastry, trim the edges, and tidy things up with your fingers. Transfer the pastry case to the fridge to chill whilst you get on with the filling.
  3. Heat the oil in the largest frying pan or shallow casserole you have over a medium high heat. Trim and slice the leek into half moons. Once the oil is shimmering, fry the leek with a pinch of salt for 10 minutes or so until soft and just starting to colour. It will feel like the pan is too big to be cooking just one leek, but you need the extra space once you add the spinach!
  4. Crush or finely grate the garlic before adding it to the pan, cooking for a further minute until fragrant.
  5. Add a couple of generous handfuls of the spinach leaves to the pan and stir so they’re somewhat coated with the leek mixture. Stir again after a couple of minutes as the spinach wilts down, adding more spinach to the pan once there is space. The whole process should take about 10 minutes. Then, continue to cook the spinach for a further 5 minutes until most of the moisture has cooked away: you want a moist tart filling, but not a wet one!
  6. Remove the pan from the heat. Allow the mixture to cool a little whilst you trim and finely slice the spring onions, and finely chop the mint, and allow the oven to preheat to 170C with a metal baking sheet heating up inside to help prevent a soggy bottom on the pastry.
  7. Stir the spring onions and chopped mint into the pan along with a pinch of nutmeg and the crumbled feta. Then stir in the egg mixture.
  8. Remove the tart case from the fridge and add the filling, making sure it is pushed into all the corners and to top is smooth. Bake on top of the heated baking sheet for 40 minutes until the pastry is slightly golden and the filling is set and slightly puffed. Check the tart halfway to see if you need to turn the tart around to make sure the pastry cooks evenly: in my current oven I don’t need to, but in my old one I did.
  9. Allow to cool for 20 minutes before removing from the tin and slicing if you plan to serve it warm. 


The pastry case can be made a day ahead, as can the filling but chill them separately to avoid soggy pastry. 

Keywords: spanakopita, spinach, feta, tart