Cheesy Spinach and Tomato Tart


  • 2 bunches (600g) English Spinach, trimmed
  • 150g fetta cheese, crumbled
  • 2 cups (400g) ricotta cheese
  • 6 green onion (green shallots), chopped
  • 4 eggs, lightly beaten
  • ½ tsp ground nutmeg
  • 2 tblsp chopped fresh parsley
  • 2 tblsp chopped fresh mint or 2 tblsp dried mint leaves
  • 2 tsp chopped fresh dill or ½ tsp dried dill
  • 4 small (240g) tomatoes, halved
  • 2 tsp olive oil
  • 1 clove garlic, crushed



  1. Grease a deep non stick flan tin.
  2. Boil or steam spinach until just tender; drain. Squeeze out excess water, pat spinach dry with absorbent paper. Chop coarsely.
  3. Combine spinach with cheeses, onions, eggs, nutmeg and herbs in a large bowl. Mix well.
  4. Pour mixture into prepared tin, arrange tomato halves on top, cup side up.
  5. Brush tomatoes with combined oil and garlic.
  6. Place tin on oven tray, bake, uncovered, in a moderate oven, for about 1 hour and 15 minutes, or until set. Stand 15 minutes before cutting.


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