Spinach Tart with Eggs
This Spinach and Egg Tart is made with a buttery puff pastry base topped with sautéed spinach, crumbled feta, and whole eggs cracked directly onto the tart before baking.
The eggs bake right into the pastry, so each slice comes with its own bit of soft-baked yolk.
I make this for brunch when I want something a little more special than plain scrambled eggs, and it comes together fast with store-bought pastry. It’s also good for a light dinner alongside a salad. I like serving this next to Turkish Fried Egg with Spinach and Pine Nuts or Oven Baked Denver Omelette Casserole for a bigger brunch spread.
If you like savory egg-topped bakes like this one, these are worth trying too:
- Turkish Fried Egg with Spinach and Pine Nuts – çılbır
- Oven Baked Denver Omelette Casserole
- Strapatsada (Greek Eggs Scrambled with Tomatoes and Feta Cheese)
- 26 Amazing Mothers Day Brunch Food Ideas She Will Absolutely Love
Ingredients You’ll Need
Cooking the spinach down and pressing out excess water beforehand keeps the pastry from turning soggy underneath. Cracking the eggs into small wells you make in the filling keeps them from running off the tart while baking.
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Ingredients
1 sheet puff pastry, thawed
1 tbsp olive oil
8 cups fresh spinach
2 cloves garlic, minced
3/4 cup crumbled feta cheese
4 large eggs
1 egg, beaten, for egg wash
Salt and pepper, to taste
Red pepper flakes, for serving (optional)
Directions
- Heat the olive oil in a large skillet over medium heat.
Add the spinach in batches, stirring until wilted, about 3 to 4 minutes total.
Stir in the garlic during the last 30 seconds of cooking, just until fragrant. - Transfer the wilted spinach to a colander and press firmly with the back of a spoon to remove excess water.
Let it cool for a few minutes, then roughly chop it.
This pressing step matters more than it seems like it should – too much liquid left in the spinach will soak into the pastry and keep it from crisping. - Preheat your oven to 400°F and line a baking sheet with parchment paper.
Roll the puff pastry out slightly and transfer it to the prepared baking sheet.
Score a border about 1 inch in from the edge, cutting only partway through the dough, and prick the center with a fork. - Brush the border with the beaten egg wash.
Spread the chopped spinach evenly over the center of the tart, within the scored border.
Sprinkle the feta over the spinach layer. - Bake for 12 minutes to give the pastry a head start before the eggs go on.
Remove from the oven and use a spoon to create 4 small wells in the spinach.
Crack one egg into each well, then return the tart to the oven. - Bake for another 10 to 12 minutes, until the egg whites are set but the yolks are still slightly soft.
Season with salt, pepper, and red pepper flakes if using.
Slice and serve and enjoy!
Important Recipe Notes
- Press as much water as possible out of the cooked spinach. Excess liquid is the main reason a spinach tart ends up with a soggy bottom instead of crisp pastry.
- Pre-bake the tart before adding the eggs. This gives the pastry a head start on browning and crisping before the eggs go in for the final bake.
- Watch the eggs closely during the final bake. The window between a runny yolk and a fully set one is narrow, so check at the 10-minute mark and adjust from there.
- Make small wells for the eggs. This helps keep the whites from running off the tart into a puddle on the baking sheet as they cook.
- This tart is best served fresh, right after baking, since the egg yolks continue to set as the tart cools. Leftovers keep in the fridge for up to 2 days but the yolks will be fully cooked when reheated.
- No feta on hand? Goat cheese works well as a substitute and melts a little more into the spinach layer.
How to Serve, Store & Customize This Recipe
Serving: Serve warm, sliced into wedges, right after baking so the yolks are still soft. This works well for brunch on its own, or alongside a simple salad for a light dinner.
Storing: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for the best texture – the yolks will fully set upon reheating.
Customizing: Add crumbled cooked bacon or sausage to the spinach layer for a heartier version, or swap the feta for shredded gruyere. A few thin slices of tomato tucked into the spinach add some extra color and flavor.
4
servings20
minutes24
minutes280
kcalIngredients
1 sheet puff pastry, thawed
1 tbsp olive oil
8 cups fresh spinach
2 cloves garlic, minced
3/4 cup crumbled feta cheese
4 large eggs
1 egg, beaten, for egg wash
Salt and pepper, to taste
Red pepper flakes, for serving (optional)
Directions
- Wilt the spinach in olive oil, adding the garlic at the end.
- Press the excess water out of the wilted spinach, then chop.
- Preheat oven to 400°F and score a border into the puff pastry.
- Brush the border with egg wash and top with spinach and feta.
- Pre-bake for 12 minutes, then create wells and crack in the eggs.
- Bake another 10 to 12 minutes until the eggs are set, then slice and enjoy!
