Spinach & Artichoke Tart With Feta Recipe

Make the dough

In a medium bowl, whisk together flour and 1/4 tsp salt. Cut cold butter into small cubes and use a pastry cutter or fingertips to work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Add 2 tablespoons cold water and gently mix until dough comes together. If too dry, add up to 1 additional teaspoon water. Do not overwork.

Shape dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (can chill up to 2 days).

When ready to bake, preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to about 11-inch round and fit into a 9-inch tart pan with removable bottom, pressing into edges. Trim excess. Chill crust in pan for 10 minutes to relax.

Line crust with parchment and fill with pie weights or dried beans. Blind bake for 12 minutes, remove weights and parchment, then bake 5–7 more minutes until just beginning to turn golden. Remove and reduce oven to 350°F (175°C).

Prepare spinach

Heat 1 tsp olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add spinach in batches, cooking until wilted, about 2–3 minutes. Transfer wilted spinach to a colander, let cool slightly, then press or squeeze out excess water until as dry as possible. Chop coarsely and set aside.

Prepare artichokes

If artichoke hearts are large, quarter them. Pat them dry with paper towel and, if desired, rough-chop into smaller pieces. Lightly sauté in the same skillet 2–3 minutes to dry and warm; remove from heat and let cool.

Make filling mixture

In a mixing bowl, beat softened cream cheese until smooth. Stir in sour cream, eggs, grated Parmesan, lemon zest, black pepper, salt, and nutmeg (if using) until well combined. Fold in crumbled feta, chopped spinach and artichoke pieces until evenly distributed. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Pour the filling into the pre-baked tart shell and smooth the top with a spatula. If desired, arrange a few extra artichoke pieces or crumbled feta on top for presentation.

Whisk the egg with 1 tsp water and brush the exposed crust edge lightly with egg wash to encourage golden color.

Bake at 350°F (175°C) for 30–35 minutes, or until the filling is set around the edges and slightly jiggly in the center (it will continue to set as it cools) and the crust is golden.

Remove from oven and cool on a wire rack for 10–15 minutes before releasing from tart pan. Garnish with chopped dill or parsley if using. Serve warm or at room temperature.