Mediterranean Spinach and Feta Tarts

Mediterranean Spinach and Feta Tarts

Mediterranean Spinach and Feta Tarts need to be at the top of your baking list this summer. Enjoy on a picnic or in the garden with new potatoes and salad.


Going Free Range in Lockdown

The garden has been our saviour during lockdown. We have enjoyed picnics, BBQ’s and even the odd outside movie night. The thing we have enjoyed most about spending quality time in the garden is watching the wildlife and seeing how the wild bird use our garden.

We have also benefited from the garden in ways we weren’t expecting. At 7 years old, our hen Roxy, had stopped laying eggs and was enjoying retirement. With us spending so much time in the garden we were able to give her free rein of the garden. We can watch out for cats and foxes that visit frequently to make sure she is safe.

Then one day out of the blue she started laying again. A few days after we stumbled across her hidden nest bursting with eggs. Large free range eggs with deliciously golden yolks.

Free Range Eggs
Happy Free Range Hen = Happy Owners

Mediterranean Spinach and Feta Tarts

These tarts started life as a Greek spinach and feta pie made with filo pastry. I first made them as part of a garden picnic for Gary’s lockdown birthday in April. After a few tweaks and experimenting with flavours I mixed in sun dried tomatoes, pine nuts, lemon and thyme to add a Mediterranean vibe.

Spinach and Feta Tart Ingredients

Like most people our 2020 summer holiday has been moved to next year. We now have another 365 days to look forward to our Tuscan escape. This, along with the glorious weather we have been having, has made me crave Mediterranean food. One weekend I cooked all of our favourite holiday meals and enjoyed with accompanying cocktails and wine.

I have plans for an Italian weekend with handmade pasta and Tomato Bruschetta to replicate the cooking lesson we had with Nona Ciana last year in Tuscany. I just need to get my hands on some 00 flour.

So if your holiday has been cancelled or delayed, sit back with a glass of wine and let my Spinach and Feta Tarts transport you to a sunny Greek island, the Tuscan country side, or a golden sandy Spanish beach.

Mediterranean Spinach and Feta Tarts

Mediterannean Spinach and Feta Tarts need to be at the top of your baking list this summer. Enjoy on a picnic or in the garden with new potatoes and salad.
Prep Time14 minutes
Cook Time16 minutes
Total Time30 minutes
Course: Lunch
Cuisine: Mediterranean
Keyword: 30 minutes, Cheese, easy
Servings: 6 Tarts
Calories: 300kcal
Author: Lee


  • Large shallow Yorkshire pudding tray (10cm cups)


  • 200 g baby leaf spinach
  • 100 g feta cheese finely crumbled
  • 2 large free range eggs lightly beaten
  • 80 g sundired tomatoes (in oil) roughly chopped
  • 20 g red pesto
  • 40 g pine nuts
  • 2-3 sprigs fresh thyme leaves removed and (or 1/2 tsp dried thyme)finely chopped
  • zest of half a lemon
  • Pinch of pepper
  • 375 g ready rolled shortcrust pastry


  • Pre heat the oven to 200oC / Fan 180oC / Gas 6 and take the pastry out of the fridge.
  • Heat a large frying pan over a medium-low heat. Add the pine nuts and dry fry. Toss frequently for 1-2 minutes until golden then set to one side.
  • Put the pan back on the heat and add half the spinach. Dry fry for a couple of minutes and toss frequently until the spinach has wilted. Tip the spinach into a colander place over/in the sink. Repeat with the remaining spinach and allow to cool.
  • Unroll the pastry and use a 10 cm pastry cutter to cut out 6 circles. Gently press the pastry circles into the Yorkshire pudding cups and put the trays in the fridge.
  • Once the spinach has cooled, squeeze out the excess water and roughly chop. You should go from a large bowl of spinach to a large handful. This step is important to avoid a soggy bottom!
  • Pop the spinach, feta, sun dried tomatoes, pesto, eggs, thyme, zest, pepper and 30g of the pine nuts into a bowl. Mix well with a fork to break up the spinach and evenly distribute the feta.
  • Remove the Yorkshire pudding tray from the fridge and evenly distribute the mixture between the 6 pastry lined cups. Place on a baking tray and bake for 16-18 minutes, until the golden and the pastry is cooked.
  • Scatter with remaining pine nuts and serve with new potatoes and salad.
  • Allow any remaining tarts to cool completely before storing in an airtight container in the fridge. These will keep for a couple of days in the fridge.


Made my Spinach and Feta Tarts? Don’t forget to tag me on Instagram @TheDelectableGarden
Use a small Yorkshire pudding tray to make bite sized tartlets.
Play around with flavours, you could try adding olives.
Calories are for guidance only and are based on ingredients I used.
Easy Spinach and Feta Tarts
Easy Mediterranean Spinach and Feta Tarts

Don’t forget to follow and tag me on Facebook and Instagram. I love to see your baking photos and I’m always happy to answer any questions.

Pin my Mediterranean Spinach and Feta Tarts Recipe for later.

New Recipe! Tangy Labneh with Spicy Tomato

Tangy Labneh with Spicy Tomato
Homemade Labneh

Looking for other Mediterranean inspired lunches? Try my Indulgent Ricotta and Pea Bruschetta.

Stay Safe and Enjoy,


Click to rate this recipe!
[Total: 1 Average: 5]