New This Month

Spinach Tart with Olive-Oil Cracker Crust


In this vegetarian main course, the lushness of spinach and feta is set off by a crisp, easy-to-make crust. You'll want it in your repertoire year-round.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Johnny Miller

Source: Martha Stewart Living, June 2013



  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 2 tablespoons sesame seeds
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup water


  • 1 1/2 pounds spinach, stems trimmed, rinsed well (about 14 packed cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 2 ounces feta cheese, crumbled (about 1/3 cup)
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon sesame seeds


  1. Crust: Preheat oven to 425 degrees. Whisk together flours, salt, and sesame seeds in a large bowl. Stir in oil and water, then knead until a ball forms. Roll out dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim any excess length. Prick bottom all over with a fork and bake until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.

  2. Filling: Reduce oven temperature to 350 degrees. Place spinach in a large pot (if spinach is dry, add 1/4 cup water) and cover. Cook over medium heat, stirring occasionally, until just wilted, about 6 minutes. Transfer to a colander to drain. When cool enough to handle, wrap in a kitchen towel and squeeze to remove excess water. Coarsely chop and transfer to a bowl. Wipe pot dry and heat oil over medium heat. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Transfer to bowl with spinach. Add feta, eggs, and salt; stir until combined.

  3. Pour filling into crust and sprinkle with sesame seeds. Bake tart until just set, 30 to 35 minutes. Let cool slightly, about 10 minutes. Serve warm or at room temperature with red-pepper flakes.

Reviews Add a comment

  • aprilsuzanne55
    2 DEC, 2016
    Maybe should say "bake until crust is golden brown and crisp, about 3-5 minutes." 35 minutes could not be correct.
  • Sanleigh3
    18 AUG, 2014
    The filling was delicious, but I was very unimpressed with the pastry for the tart shell. Too oily and difficult to roll out. I had to add some extra flour to the dough. It tasted good used for crackers, but I was otherwise unimpressed. Tough to get a fork through. Maybe the length of time given to bake the shell was too long. I'll be using a different dough recipe and adding the sesame seeds to it.
  • LLW
    21 MAR, 2014
    My go-to quick dinner solution. Also good with canned artichoke hearts and/or fresh asparagus added to spinach mixture.
  • lpgian
    21 AUG, 2013
    Tried it. Loved it. So Easy. I made it in the convection oven and it came so good Might make the crust into crackers sometime
  • coppercrazed
    19 AUG, 2013
    The recipe is very tasty. The crust took about half as much time as directed, and I’d probably adjust the temperature down about 25º. The crust trimmings can be made into crackers, and leftovers heated well in the convection oven without drying out.
  • jnkeller
    5 JUN, 2013
    I agree with the previous comment. 35 minutes was way too long for the crust. Haven't tried the finished product yet as it is still in the oven.
  • Child_of_the_sixties
    30 MAY, 2013
    Is there an error in this recipe? I cooked the crust at 425 degrees for 35 minutes as directed and it was black and hard as a rock. I had to toss it.