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Spanakopita puff pastry tarts

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • 2 serves veg or fruit

On the table in 30 minutes, these spanakopita tarts are perfect for Meat-free Mondays. 

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Spanakopita puff pastry tarts


  • 5 silverbeet leaves, stems trimmed, leaves shredded
  • 220g marinated fetta (1 tbs oil reserved)
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 2 sheets puff pastry, just thawed
  • 500g vine-ripened cherry tomatoes

Nutritional information

Per serve: Energy: 2403kJ/575 Cals (28%), Protein: 19g (38%), Fat: 40g (57%), Sat Fat: 22g (92%), Sodium: 927mg (46%), Carb: 33g (11%), Sugar: 4g (4%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 2 large baking trays with baking paper. Place silverbeet in a heatproof bowl filled with boiling water. Set aside for 5 mins to wilt. Refresh under cold water. Drain well. Squeeze silverbeet to remove as much liquid as possible. Discard liquid. Place the silverbeet, fetta and egg in a large bowl. Season. Stir to combine.

  2. Step 2

    Cut each pastry sheet in half to make 4 rectangles. Use a small sharp knife to score a 2cm border around the edges of the pastry. Arrange on the lined trays.

  3. Step 3

    Spoon the silverbeet mixture over the pastry, inside the border. Top with tomatoes. Bake, swapping trays halfway through cooking, for 20-25 mins or until golden and puffed. Drizzle with the reserved oil to serve.

Recipe tip

Use leftover pastry to make our Apple Tart Tatin.