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.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Baby Spinach
113 g
Baby Tomatoes
7 g
Dill
1 unit
Lemon
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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.)
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.
