Dilly Spinach and Ricotta Tart
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Dilly Spinach and Ricotta Tart

Dilly Spinach and Ricotta Tart

with Feta and Marinated Tomatoes

Traditional spanakopita is a savoury, Greek pie made of phyllo dough, spinach and cheese. Tonight, we've swapped the phyllo for puff pastry to turn this dish into a playful tart!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

340 g

Puff Pastry

(Contains Gluten, Soy)

113 g

Baby Spinach

113 g

Baby Tomatoes

7 g


1 unit


½ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

113 g

Red Onion

2 unit

Green Onion

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

/ per serving
Calories980 kcal
Fat60 g
Saturated Fat32 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber8 g
Protein24 g
Cholesterol50 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Medium Bowl
Small Bowl
Measuring Spoons


Bake tart base

Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce. Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)Use a paring knife to score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!)Par-bake pastry in the middle of the oven until pastry is light golden-brown and almost cooked through, 18-22 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, peel, then cut onion into 1/2-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Thinly slice green onion.Roughly chop dill. Zest, then juice half the lemon. Cut remaining lemon into wedges.Quarter tomatoes.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min. Remove from heat, then add spinach. Stir until wilted, 1-2 min. Set aside.

Marinate tomatoes and make filling

Add tomatoes, half the green onions, half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.Combine ricotta, Dill-Garlic Spice Blend, lemon zest, half the dill, half the feta, remaining green onions and remaining lemon juice in a medium bowl.

Finish tart

When tart base has par-baked, carefully remove baking sheet from the oven.Dollop ricotta mixture over top, then spread into an even layer, avoiding the border. Top with spinach mixture and remaining feta. Return to the middle of the oven. Bake until toppings are hot and tart base is cooked through, 6-8 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven.)

Finish and serve

Cut tart into quarters. Divide tart between plates. Top with marinated tomatoes.Sprinkle remaining dill over top, if desired. Squeeze a lemon wedge over top, if desired.