Rustic Greek Tart

March  9, 2011
1 Ratings
  • Serves 4
Author Notes

My mother is of Greek origin and an extraordinary cook. This recipe is my version of one of our Friday suppers when I was a child. Though mom always made melt-in-your-mouth "pie crust," in a pinch, commercial crust is perfectly acceptable. This tart embraces the flavors of Greece rolled into one simple recipe. Serve with a simple mixed green or Greek salad. —epicureanodyssey

What You'll Need
  • 1 1/2 cups plus 2 tablespoons
  • 1/2 tablespoon kosher salt
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons solid vegetable shortening
  • 3 tablespoons ice water, more or less as necessary
  • 1/4 cup extra virgin olive oil
  • 1 small onion, medium dice
  • 3 garlic cloves, minced
  • 2 6-ounce packages baby spinach leaves, or one 10 to 12-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly milled black pepper
  • 1 tablespoon fresh oregano leaves, or 1 1/2 teaspoons dried Greek oregano
  • 3/4 cup crumbled feta cheese
  • 3 large eggs
  • 1/4 cup plus 2 tablespoons heavy cream
  • kosher salt and freshly milled pepper, to taste
  • 1/2 cup pine nuts, toasted till light golden
  1. FOR THE CRUST: In a large bowl, sift together the flour and salt. Add the butter pieces and shortening and work them into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over-mix or the crust will become tough. Form the dough into a disk shape, wrap tightly in plastic wrap and put in the refrigerator for 30 minutes before rolling out.
  2. FOR THE FILLING: In the meantime, in a large heavy fry pan, heat the oil over medium-high heat. Add the onions and cook for 3 to 5 minutes, or until translucent. Add the garlic and cook for another minute. Add the spinach, a half bag at a time, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until the liquid has evaporated. Remove from the heat and cool.
  3. In a medium bowl, whisk together the eggs and cream. Add salt and pepper to taste. Set aside.
  4. TO COOK: Preheat the oven to 375 degrees F.
  5. Remove the prepared dough from the refrigerator and, on a lightly floured surface, roll the dough into a 12 to 13--inch circle. Put on a parchment-lined rimmed baking sheet.
  6. Put the cooled spinach mixture in the middle of the crust, leaving a 1 1/2-inch rim. Top with oregano and crumbled feta cheese. Pleat the 1 1/2-inch rim of dough around the spinach mixture. Pour the egg mixture over the spinach and top with pine nuts.
  7. Bake in preheated oven until pastry is golden and the center is set, about 30 or so minutes. Remove from the oven and let cool for 15 minutes before serving. To serve, using a serrated or bread knife, slice into 4 wedges and serve warm with a salad of your choice.

See what other Food52ers are saying.

  • epicureanodyssey
  • checker
  • lapadia
  • AntoniaJames

5 Reviews

epicureanodyssey March 15, 2011
Wooooohoooo!! Congratulations on your upcoming marriage. And ENJOY the tart...or pie...or whatever you'd like to call it.
checker March 15, 2011
This year I am going to marry into a Chicago Greek family. Being just "plain white" (like so many Americans, I am a Northern European mutt, so-to-speak) I have been scrutinized throughly when I attempt Greek cooking. Last Easter I made my boldest move yet when I made and brought "Gia-Gia Rice" to dinner. Fortunately even Gia-Gia thought it was a success. I am always looking for recipes with classic Greek flavors, and this is right up my alley. Thank you!
epicureanodyssey March 10, 2011
ENJOY! It is a VERY simple recipe if you use commercial pie crust.
lapadia March 10, 2011
Love it, thanks for sharing!
AntoniaJames March 9, 2011
This looks terrific. I plan to try it, soon. ;o)