Spinach Tart


Bit of Greek, bit of International!


  • 1 pack of kourou dough (or puff pastry)
  • 1 teaspoon of butter
  • 1 onion
  • 150 grams of light cream cheese
  • 100 grams of spinach
  • 2 eggs
  • 3 tbsp of milk
  • 1 tbsp olive oil
  • salt, pepper, nutmeg


  1. Spread a bit of olive oil on a pyrex (about 18 cm), and then spread the dough.
  2. Clean the onion and chop in slices. Lightly saute it with a bit of oil in a small pan. Chop the spinach and add in the pan, along with a bit of salt. Cook until the spinach withers and all of its water evaporates.
  3. Add 2/3 of the cream cheese and a pinch of grated nutmeg; stir, take off the heat and let it cool down.
  4. Whip the eggs, add in the spinach mixture and stir. Spread the final mixture on the dough, spread the rest of the cream cheese and bake in 180°C for 35-40 minutes. Serve in room temperature.

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