Ingredients:

  • 1 sheet (250g) all-butter puff pastry, chilled
  • 1 large egg (for egg wash)
  • 1 tbsp (15ml) whole milk (for egg wash)
  • 1 lb (450g) fresh baby spinach, roughly chopped
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (125g) whole milk ricotta cheese
  • 1 cup (150g) feta cheese, crumbled
  • 1/2 cup (50g) parmesan cheese, finely grated
  • 2 large eggs, lightly beaten (for filling)
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Sauté the 1 lb (450g) of baby spinach with olive oil and garlic until completely wilted and dark green.
  3. Place the cooked spinach in a colander or towel and squeeze out every drop of liquid.
  4. In a medium bowl, whisk the 2 large eggs, then stir in the ricotta, crumbled feta, parmesan, nutmeg, salt, and pepper.
  5. Fold the dried, chopped spinach into the cheese mixture until no white lumps remain.
  6. Unroll the chilled puff pastry onto a parchment lined sheet and score a 1 inch border around the edge with a knife.
  7. Spread the spinach and cheese filling inside the border, keeping it level and even.
  8. Whisk the remaining egg with 1 tbsp of milk and brush it onto the exposed pastry edges.
  9. Bake for 35 minutes until the pastry is deep golden and the filling is set.
  10. Let the tart rest for 5 minutes before slicing with a serrated knife to maintain the layers.