Easy Spinach and Feta Puff Pastry Tart

Flaky pastry, garlicky spinach, and tangy feta make this rectangular tart easy to slice for lunch or an appetizer board. Removing spinach moisture protects the crisp base.

Spinach Feta Puff Pastry Tart

• Prep: 15 minutes
• Bake: 22 to 26 minutes
• Temperature: 400°F
• Yield: 8 pieces
• Pan: Large rimmed sheet pan

Ingredients

• 1 frozen puff pastry sheet, thawed
• 5 ounces baby spinach
• 1 teaspoon olive oil
• 1 small garlic clove, minced
• 3/4 cup crumbled pasteurized feta
• 1 large egg, divided
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper

How to Make the Puff Pastry Tart

1. Heat: Set the oven to 400°F. Line a large rimmed sheet pan with parchment.
2. Wilt: Heat oil in a skillet over medium. Add spinach and garlic; cook 2 to 3 minutes until wilted.
3. Dry: Cool spinach for 5 minutes, then squeeze it firmly in a clean towel. Chop it finely.



4. Mix: Reserve 1 teaspoon beaten egg. Combine the remaining egg with spinach, feta, lemon zest, and pepper.
5. Shape: Unfold pastry on the pan. Score a 3/4-inch border without cutting through, then prick the center with a fork.
6. Fill: Spread filling inside the border. Brush the exposed edge with the reserved egg.



7. Bake: Bake 22 to 26 minutes until deeply golden and crisp underneath. Rest 8 minutes before slicing.

Crisp Tart Checklist

• Pastry stays cold but flexible.
• Spinach is squeezed completely dry.
• The border remains uncovered.
• The underside turns golden.
• The tart rests before slicing.

Try our spinach baked ricotta cups, olive feta quick bread, or cottage cheese tzatziki.

Allergens and Food Safety

This tart contains wheat, milk, and egg. The FDA identifies all three as major allergens. Verify the pastry and cheese labels and prevent cross-contact.

Use pasteurized feta. Refrigerate the cooled tart at 40°F or below within 2 hours, following USDA food-safety guidance.

• Refrigerate for up to 3 days.
• Reheat at 350°F for 8 to 10 minutes.
• Do not reheat repeatedly.
• Discard slices left out beyond 2 hours.

Pastry Success Tips

If pastry becomes sticky while assembling, refrigerate the pan for 10 minutes. Cold butter layers create the strongest lift in the oven.

A deeply golden border is a better doneness sign than a pale top. Lift one corner carefully to confirm the base is crisp.

Cut the rested tart with a sharp chef’s knife instead of a serrated blade. Press straight through the crisp layers, then wipe the blade before the next cut.

Serve warm rather than piping hot. The filling firms during the eight-minute rest, making each rectangle easier to lift without bending the pastry base.

Frequently Asked Questions

Can I use frozen spinach?

Yes. Thaw 8 ounces completely and squeeze repeatedly until no liquid escapes before measuring the filling.

Can I assemble it ahead?

Prepare the dry filling ahead, but assemble immediately before baking so the pastry does not absorb moisture.