Delicious Spinach, Ricotta, and Feta Quiche: A Spanakopita-Inspired Savory Tart Recipe

Experience the irresistible flavors of a classic Greek spanakopita reimagined as a comforting quiche. This recipe features a crisp parmesan shortcrust pastry generously filled with a creamy, savory blend of vibrant spinach, rich ricotta, and tangy feta cheese. It’s a delightful twist on two beloved dishes, perfect for any meal or occasion, from a light lunch to an elegant dinner party.

The Undeniable Convenience and Quality of Frozen Spinach for Savory Baking

In my culinary adventures, one ingredient consistently holds a prime spot in my freezer: frozen spinach. Far from being a mere substitute, I genuinely find myself preferring it over fresh spinach for many cooked applications, especially when crafting savory tarts and quiches. The primary reason for this strong preference lies in its practicality and efficiency.

Fresh spinach, while beautiful and vibrant, undergoes a dramatic reduction in volume when cooked. To yield a substantial amount for a recipe, you often need to purchase an incredibly large quantity, which can be both costly and cumbersome to prepare. Frozen spinach, however, comes pre-blanched and compacted, meaning its volume reduction has already largely occurred. This allows for a more consistent and manageable quantity, saving significant time and effort in the kitchen.

The versatility of frozen spinach makes it an indispensable pantry staple. I regularly incorporate it into a wide array of dishes, from my quick and easy spinach pesto to various beloved variations of spanakopita, the iconic Greek spinach and cheese pie. Its ability to infuse dishes with a rich, earthy flavor and a wealth of nutrients without the fuss of washing, stemming, and wilting large batches of fresh greens is truly a game-changer for busy home cooks.

A Culinary Crossover: Transforming Spanakopita Flavors into a Delightful Quiche

Spanakopita is traditionally characterized by its delicate, flaky layers of filo (or phyllo) pastry, often made from scratch or readily available pre-made. While I appreciate the artistry and texture of a classic spanakopita, there are times when I yearn for something different, a savory dish that offers a more robust and comforting feel. It was this desire for a novel approach that inspired me to adapt my cherished spanakopita recipe and transform its vibrant, cheesy filling into a rustic, satisfying quiche.

This adaptation wasn’t just a whim; it was a deliberate culinary experiment to marry the familiar, beloved flavors of Greek spinach pie with the comforting, hearty structure of a French quiche. The result is a dish that offers the best of both worlds: the distinctive salty tang of feta, the creamy richness of ricotta, and the fresh herbaceous notes that define spanakopita, all encased within a sturdy, golden pastry shell. This spinach, ricotta, and feta quiche truly stands out as a unique and irresistible savory tart, perfect for those who appreciate innovative flavor combinations.

Crafting the Perfect Foundation: The Crisp Parmesan Shortcrust Pastry

A truly exceptional quiche begins with an outstanding crust, and for this spanakopita-inspired tart, I’ve chosen a crisp parmesan shortcrust pastry. This savory pastry elevates the entire dish, providing a rich, nutty counterpoint to the creamy filling. While a plain shortcrust would also work well, the inclusion of finely grated Parmesan cheese is a subtle yet impactful enhancement, infusing every bite of the crust with a delightful savory depth. If you’re a fan of cheesy pastry, I highly recommend not skipping this step – it adds an extra layer of flavor that is simply irresistible.

Achieving a perfectly crisp and flaky shortcrust pastry requires a few simple, yet crucial, techniques. Always start with very cold unsalted butter, cut into small cubes. This ensures that the butter remains distinct within the dough, creating pockets of steam during baking that result in flakiness. When rubbing the butter into the flour, work quickly and lightly, aiming for a mixture that resembles coarse breadcrumbs. Overworking the dough at this stage can develop the gluten too much, leading to a tough crust.

The addition of an egg yolk contributes richness and helps bind the dough, while ice-cold water is gradually added until the mixture just comes together into a cohesive ball. It’s essential not to add too much water, as this can also lead to a tough pastry. Once formed, wrap the dough in clingfilm and refrigerate it for at least an hour. This resting period is vital, allowing the gluten to relax and the butter to firm up, making the pastry much easier to roll out evenly and preventing shrinkage during baking.

To guarantee a crisp bottom and prevent any dreaded sogginess, blind baking the pastry shell is an absolute must. Line the chilled pastry case with baking parchment and fill it with baking beans, ensuring the sides are well-supported. Bake until the edges are golden, then remove the beans and parchment. A clever trick for an extra crispy base is to brush the par-baked pastry with the reserved egg white before returning it to the oven for a final quick bake. This creates a protective seal, preventing moisture from the filling from seeping into the crust and ensuring a beautiful, golden finish.

The Heart of the Quiche: A Rich and Aromatic Filling Inspired by Greece

The true soul of this quiche lies in its meticulously crafted filling, a symphony of flavors that pays homage to its spanakopita origins. Central to this are two distinct cheeses, each playing a crucial role. Tangy, salty feta cheese provides the quintessential Greek character, its sharp and briny notes cutting through the richness and adding a vibrant zing that defines the dish. Balanced against this is creamy ricotta cheese, which acts as a fantastic emulsifier and textural enhancer. Unlike traditional quiches that often rely heavily on cream, ricotta lends an incredibly smooth, luxurious, and lighter consistency to the filling, replacing much of the heavy dairy while still delivering an indulgent mouthfeel.

The preparation of the spinach is paramount for the success of this quiche. After defrosting the frozen spinach, it is absolutely essential to squeeze out as much excess liquid as humanly possible. This step cannot be overstated: failing to thoroughly wring out the water will inevitably lead to a watery filling and a soggy bottom – the bane of any quiche baker’s existence. Use a sieve, your hands, or even a clean kitchen towel to press, twist, and squeeze until the spinach is remarkably dry. Only then should it be finely chopped and incorporated into the mixture.

To further enhance the Greek-inspired profile, a medley of fresh herbs and aromatics are carefully folded into the filling. Finely chopped spring onions (also known as scallions) contribute a delicate, savory onion flavor without overpowering the other ingredients. Fresh dill and parsley are indispensable, offering a bright, herbaceous, and slightly anisy note that is characteristic of Mediterranean cuisine. The subtle inclusion of fresh mint leaves adds an unexpected layer of freshness and complexity, providing a cooling counterpoint to the savory cheeses. Finally, crushed garlic cloves impart a foundational aromatic depth, tying all the components together beautifully. A generous seasoning of salt and freshly ground black pepper ensures every bite is perfectly balanced and bursting with flavor.

Baking to Perfection and Serving Suggestions for Your Savory Tart

Once your spinach, ricotta, and feta quiche is assembled, it’s time for the final transformation in the oven. It will bake to a magnificent golden-brown, with the filling setting into a beautifully firm yet creamy texture in the middle. While the aroma might tempt you to slice into it immediately, resisting this urge is crucial for a perfectly presented quiche. I strongly recommend allowing the quiche to cool and rest for at least half an hour after baking. This vital resting period allows the internal structure of the filling to fully set, ensuring clean, elegant slices that won’t crumble or leak when served. For best results, it’s often even better if allowed to cool completely before slicing, especially if preparing for a picnic or buffet.

The versatility of this quiche is one of its most appealing attributes. It is utterly delicious served warm, directly from the oven, providing a comforting and hearty meal on a chilly evening. Yet, it is equally delightful when enjoyed cold or at room temperature, making it an ideal candidate for a myriad of occasions. Imagine it as the star of a vibrant picnic spread, a sophisticated addition to a buffet, or a satisfying vegetarian main meal alongside a crisp, fresh salad for a light lunch or dinner.

This quiche also excels in its keeping qualities. It can be baked a day in advance and stored covered in the refrigerator, allowing you to get ahead with your meal preparations. When it’s time to serve, simply reheat it gently in a moderate oven until warmed through. If you notice the top browning too quickly during the initial bake or reheating, a loose tent of aluminum foil can prevent over-browning while the interior finishes cooking.

For a complete and well-rounded meal, serve this savory tart with simple accompaniments that allow its rich flavors to shine. A crisp green salad with a light vinaigrette is always a perfect pairing. Other excellent options include roasted cherry tomatoes, a refreshing cucumber and yogurt dip (like tzatziki), or even a side of roasted Mediterranean vegetables. If you are specifically preparing this dish for vegetarians, please ensure that you use a vegetarian alternative to traditional Parmesan cheese in the pastry, as some varieties contain animal rennet.

Beyond the Quiche: More Delicious Savory Tart Recipes to Explore

If you’ve been captivated by the delightful combination of a flaky pastry and a savory, cheesy filling, then the world of savory tarts offers an endless array of culinary delights to explore. This Spinach, Ricotta, and Feta Quiche is just one example of how versatile and satisfying these dishes can be, and there are many more recipes that promise to bring similar joy to your table.

For those seeking fresh, seasonal flavors, my asparagus, pea and feta tart is an excellent choice. It’s a bright and vibrant dish, combining the delicate sweetness of spring asparagus and peas with the familiar tang of feta cheese, all nestled in a crisp pastry. This tart is particularly wonderful for spring brunches or light lunches.

If you’re in the mood for something more substantial and hearty, my vegetarian nut roast pie offers a different kind of savory satisfaction. This robust pie features a rich and flavorful nut roast filling, encased in a delicious pastry, making it an excellent centerpiece for a festive meal or a comforting Sunday dinner. It’s a wonderful option for showcasing vegetarian cuisine at its finest.

And for those who appreciate the sophisticated interplay of sweet and savory notes, my caramelised red onion and goats cheese tarts are an absolute must-try. The slow-cooked red onions develop a deep, jammy sweetness that beautifully complements the creamy, tangy goat’s cheese. These elegant individual tarts are perfect for appetizers, light lunches, or a sophisticated picnic.

Each of these recipes demonstrates the incredible adaptability of savory tarts, proving that they are much more than just a simple quiche. They offer exciting ways to incorporate seasonal ingredients, explore diverse flavor profiles, and provide satisfying meals for any occasion. Don’t hesitate to delve into these other delicious options to expand your baking repertoire and impress your family and friends with your culinary creativity.

Spinach, Ricotta & Feta Quiche (Spanakopita Tart) Recipe

Print

4.67 from 3 votes

Spinach, Ricotta & Feta Quiche (Spanakopita Tart)

Serves 4-8

Author Domestic Gothess

Ingredients

Pastry:

• 250 g (2 cups) plain flour
• ½ tsp salt
• 140 g (⅓ + ¼ cups) cold, unsalted butter cubed
• 40 g (1.4oz) finely grated parmesan or grana padano cheese
• 1 egg separated
• about 2tbsp ice water

Filling:

• 450 g (16oz) frozen spinach
• 250 g (9oz) ricotta cheese
• 4 large eggs beaten
• 100 ml (⅓ cup + 1 tbsp) double (heavy) cream
• 4 spring onions (scallions)
• small bunch finely chopped parsley about ½ a 25g packet
• small bunch finely chopped dill about ½ a 25g packet
• small bunch finely chopped mint (leaves only) about ½ a 25g packet
• 2 garlic cloves peeled and crushed
• salt and pepper
• 200 g (7oz) feta cheese

Instructions

• Place the flour, salt and butter in a bowl, rub in the butter until the mixture resembles breadcrumbs, stir in the cheese, followed by the egg yolk (save the white to use later). Add enough ice water to bring the mixture together into a ball, wrap in clingfilm and refrigerate for an hour.
• Roll the pastry out on a lightly floured surface to about the thickness of a pound coin and transfer it to a 25cm round tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer for 15 minutes. Meanwhile, preheat the oven to 190C/375F/gas mark 5.
• Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes. Remove the beans and parchment and brush the pastry all over with the reserved egg white. Return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry; set aside.
• To make the filling, defrost the spinach, place it in a sieve and press on it firmly to extract as much excess liquid as possible; finely chop it then tip into a large bowl. Mix in the ricotta, eggs and cream.
• Finely chop the spring onions and add to the bowl along with the parsley, dill, mint and garlic. Season well with salt and pepper and crumble in two thirds of the feta. Pour the mixture into the prepared pastry case and spread it level. Crumble over the remaining feta.
• Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
• Allow to cool for about half an hour before serving.

I am delighted to share this exceptional recipe with fellow food enthusiasts. This Spinach, Ricotta, and Feta Quiche is a testament to how traditional flavors can be beautifully reinterpreted, creating a dish that is both familiar and exciting. It’s a perfect addition to any meal, from a casual family brunch to a sophisticated dinner party. Enjoy creating and savoring this Greek-inspired delight!

This post was originally shared with various online culinary communities and linky parties, including Fiesta Friday hosted by The Not So Creative Cook and A Pug In The Kitchen, Foodie FriDIY, Foodie Friends Friday and Friday Features. These platforms are fantastic for discovering new recipes and connecting with other passionate cooks, and I encourage you to explore them for further culinary inspiration and community engagement.