Spinach & Artichoke Tart With Feta Recipe

Prepare dough

Combine 1.5 cups all-purpose flour, 0.5 tsp salt, and 0.5 tsp sugar in a large bowl. Add the 6 tbs cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Sprinkle 2 tbs cold water over the mixture and gently mix with a fork until dough just comes together. If still dry, add up to 1 more teaspoon water.

Form dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a circle about 11 inches in diameter and about 1/8 inch thick. Fit into a 9-inch tart pan with removable bottom, pressing into sides and trimming excess. Refrigerate tart shell while preparing filling.

Line chilled crust with parchment and pie weights or dried beans. Blind-bake in preheated oven for 12 minutes, remove weights and parchment, then bake 5–7 more minutes until edges set and bottom looks dry. Let cool slightly.

Wilt spinach & prepare artichokes

Heat 1 tbs olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant (do not brown). Add 6 cups packed fresh spinach (in batches if needed) and cook, stirring, until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve and press with the back of a spoon to remove excess liquid. Chop spinach roughly and measure; you should have about 1.5–2 cups packed wilted spinach.

Roughly chop and drain 1 cup artichoke hearts. Pat dry to remove excess liquid.

Make cheese mixture

In a large bowl, beat together 4 oz softened cream cheese, 0.5 cup sour cream, and 2 eggs until smooth. Stir in 0.25 cup grated Parmesan, 1 cup crumbled feta, 1 tsp lemon zest, 0.5 tsp salt, 0.25 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes (if using). Fold in the well-drained chopped spinach and chopped artichoke hearts until evenly distributed.

Taste and adjust seasoning, adding a pinch more salt or pepper if needed. The mixture should be thick but spoonable; if overly stiff, add 1–2 tbs milk or cream.

Reduce oven temperature to 350°F (175°C). Spoon the filling into the partially baked tart shell and smooth the top with a spatula, leaving a slight mound in the center to account for minor settling.

Bake in the center of the oven for 30–35 minutes, or until the filling is set at the edges and slightly jiggly in the center (it will firm while cooling) and the top is lightly golden.

Remove tart from oven and let cool on a wire rack for at least 15–20 minutes to finish setting. If desired, brush top edge with 1 tsp olive oil to add shine.

Before serving, sprinkle chopped fresh dill or parsley (about 1 tbs) over the tart. Serve warm or at room temperature, sliced into 6 pieces.