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Gluten free spinach tart on a piece of parchment paper with a slice being pulled out.
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Savory Spinach Tart with Feta & Ricotta (Gluten Free Option!)

This spanakopita inspired spinach tart is easy to make and has an incredible flavor from a few secret ingredients. Dried currants (or you can use coarsely chopped raisins) and cinnamon provide a touch of sweetness and warmth, complementing the savory flavors. Serve the galette as a main course, appetizer OR brunch. You’ll need to make a batch of this Easy Pie Crust Dough (which can be made gluten free!) before beginning the tart. The dough can be made days or weeks in advance. You'll only need a half batch of the dough but it's best to make the whole recipe and freeze the other half for another galette down the line or for a sweet galette (see the Notes below). For more garlic flavor, you can mince the garlic cloves and leave them in the filling. To see how the tart gets assembled, check out the step-by-step video above!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: savory galette recipe, spinach and ricotta tart, spinach tart
Servings: 1 9-inch tart

Ingredients

Spinach & ricotta filling

  • 10 ounces frozen chopped spinach, defrosted
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, lightly smashed and peeled
  • 1 small onion, finely diced
  • Salt and freshly ground black pepper
  • 3 tablespoons dried currants or coarsely chopped raisins
  • teaspoon ground cinnamon
  • 1 teaspoon sherry vinegar
  • ½ cup ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup crumbled feta cheese, divided

Crust

  • All-purpose flour (gluten free or regular), for dusting
  • ½ batch Easy Pie Crust Dough (a single crust), see recipe link above
  • 1 egg
  • 1 teaspoon water

Instructions

  • Preheat the oven to 425˚F (220˚C).

Make the filling

  • Wrap the spinach in several layers of paper towels (or in a clean kitchen towel) and squeeze out as much liquid as possible.
  • Pour the olive oil into a medium skillet and add the garlic cloves. Put the pan over medium heat. Cook, stirring occasionally, until the garlic is fragrant and lightly toasted, about 3-4 minutes. Discard the garlic. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion is golden and tender, about 3-4 minutes. Stir in the currants and cinnamon and cook 30-60 seconds longer. Add the drained spinach, and season with salt and pepper. Toss well to coat, breaking up the spinach. Remove the pan from the heat and drizzle in the sherry vinegar. Transfer the mixture to a large bowl and let cool slightly. Do Ahead: The spinach mixture can be refrigerated for up to 1 day.
  • Stir in the ricotta and egg. Fold in ¼ cup of the feta (reserve the rest for the topping).

Roll out the crust

  • Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment—lifting the dough and lightly flouring the parchment as needed to prevent sticking—into an eighth-inch thick round (it should be 11-to 12-inch inches in diameter). If the dough cracks, just patch it up as needed. Brush off any excess flour, then slide the sheet of parchment (with the dough) onto a baking sheet.

Assemble and bake

  • Pile the spinach filling onto the center of the dough and spread it in an even layer, leaving a 2-inch border. Fold up the edges of the dough, pressing them gently to seal. Refrigerate the galette for 10 minutes.
  • Whisk together the egg and water to make an egg wash. Brush the sides of the galette lightly with the egg wash (you won’t need it all). Sprinkle the spinach filling with the remaining ¼ cup of feta. If your kitchen is warm, refrigerate the galette again for 5 minutes longer.
  • Bake the galette until the crust is deep golden brown, rotating the pan halfway through, about 30 minutes. Place the baking sheet on a cooling rack, and let cool. Serve the galette warm or at room temperature.

Notes

Do Ahead: The tart can sit at room temperature for up to 6 hours before serving. Serve it at room temperature or warm it slightly in the oven before serving. Refrigerate any leftovers (it’s delicious the next day!).
Tips:
  • You’ll need to make a batch of this foolproof pie dough before beginning the tart. The dough can easily be made gluten free by using Cup4Cup Flour.  
  • The dough recipe makes enough for 2 galettes, but you can freeze half for down the line or use the second crust to make a strawberry galette or apple galette!
  • I love using a tapered rolling pin when working with pastry, as it gives me maximum control.
  • Rolling the pie dough on a piece of parchment paper prevents sticking and makes it easy to transport onto a rimless baking sheet.
  • Be sure to squeeze the spinach dry before using, otherwise it could make the tart soggy.
  • You can swap out the frozen spinach for frozen chopped kale.
  • I love sherry vinegar, which has a rich flavor and subtle sweetness, but you can swap it out for red wine vinegar.