Spinach and Kalamata olive tart (Tarta spanaki)

This Greek recipe for spinach tart is inspired by the classic Greek spanakopita, except I use puff pastry instead of filo (phyllo), and by the flavor palette of Messinia, where extra virgin olive oil and olives figure prominently.

Credit: My Greek Table

• serves

  6

• prep

  10 minutes

• cook

  55 minutes

• difficulty

  Easy

The landscape is almost one continuous olive grove and savory pies are a common treat. Ironically, olives are not typically incorporated into cooked dishes but rather served as a meze on the table. Here’s a modern rendition, where Kalamata olives are tossed into the filling and add an underlying umami flavor to the subtle earthiness of the spinach.

Ingredients

• 1½ tbsp (30 ml) extra virgin olive oil
• 2 large leeks, white and very tender green parts only, washed and coarsely chopped (about 2 cups)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 450 g (1 lb) frozen spinach, defrosted, or 900g (2 lb) fresh, trimmed and chopped
• ½ cup Kalamata olives rounds
• Salt and freshly ground pepper
• 450 g (1 lb) Greek anthotiro or fresh ricotta cheese
• 3 large eggs
• 1 puff pastry sheet, defrosted in the refrigerator
• Flour as needed

Cooling time: 10 minutes.

Instructions

1. Heat the olive oil over medium heat in a large frying pan. Add leeks and onion, and sauté for about 5 minutes, stirring occasionally until wilted. Stir in the garlic and continue to sauté for about 1 minute.
2. If using fresh spinach, steam it in a steamer basket until wilted, about 8 minutes. If using frozen, defrosted spinach, add it to the leek mixture and cook until wilted and softened. Place the mixture in a colander and press with the back of a large spoon or spatula, so that the liquid drains out. Transfer to a bowl.
3. Add the olives. Adjust seasoning to taste.
4. Meanwhile, combine the cheese with 2 eggs in a large bowl. Add this mixture to the spinach and mix well.
5. Preheat oven to 190°C (375°F).
6. Unwrap the puff pastry sheet onto a clean, lightly floured surface and using a rolling pin roll it open a little, so that it is larger than the periphery or circumference of the tart pan you are using.
7. Cover the tart pan with parchment paper. Transfer the dough into the tart pan. Fill the tart with the spinach mixture. Roll the excess puff pastry dough around the circumference or periphery of the pan to form a rim. In a small bowl, whisk the remaining egg and brush the uncovered part of the filling.
8. Bake for about 45 minutes, until the dough turns golden and sets. Remove the tart from the oven and let it sit for 10 minutes before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

The landscape is almost one continuous olive grove and savory pies are a common treat. Ironically, olives are not typically incorporated into cooked dishes but rather served as a meze on the table. Here’s a modern rendition, where Kalamata olives are tossed into the filling and add an underlying umami flavor to the subtle earthiness of the spinach.