Spinach Tart
A savory spinach tart with tender spinach, onion, and lemon flavors, baked in flaky pastry shells. Perfect for brunch, light lunches, or a vegetarian dinner option.
Ingredients
Instructions
- Cook spinach according to package directions, adding 1 teaspoon salt and 1/4 teaspoon lemon peel.
- Drain spinach, pressing out as much water as possible.
- Saute minced onion in margarine, adding the ground oregano.
- Combine cooked spinach, onion, 1/2 cup sour cream, well beaten egg, lemon juice, and additional salt to taste.
- Spoon the mixture into unbaked pastry shells.
- Bake in a 350°F oven for 30 minutes or until golden brown.
- Spoon remaining sour cream over the tarts and garnish with ripe olives just before serving.
Tips & Substitutions
For a fresher flavor, consider using fresh spinach instead of frozen. If you don't have margarine, butter or olive oil can work as a substitute. You can also add grated cheese, like feta or mozzarella, to the filling for extra creaminess. To save time, use pre-made pastry shells. This tart is a great option for brunch or as a light dinner alongside a salad.
Serving Suggestions
Serve the spinach tart warm, topped with a dollop of sour cream and sliced ripe olives for added flavor. This dish pairs beautifully with a simple green salad or steamed vegetables. For a complete meal, consider serving it alongside a light soup or browse more American recipes that complement its flavors.
Storage & Reheating
Store leftover spinach tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, until warmed through and the pastry is crisp. Avoid microwaving, as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Tart contains roughly 122 calories, with 3g protein, 12g carbohydrates, and 8g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1397mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this tart ahead of time?
Yes, you can prepare the filling and fill the pastry shells a day in advance. Simply cover them tightly and refrigerate. Bake them just before serving for the best texture. If you want to make it even earlier, you can bake the tarts and then reheat them as needed.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream and will give you a similar tangy flavor. You could also use cottage cheese blended until smooth for a lower-calorie option. Just keep in mind that this may alter the tart's final taste and texture slightly.
Is this recipe suitable for freezing?
Yes, you can freeze the unbaked spinach tarts. Assemble them in the pastry shells, then wrap tightly in plastic wrap and aluminum foil. When ready to bake, there's no need to thaw; just add a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).