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  • Writer's pictureMasego M

Spinach and Tomato Tart

Updated: Oct 13, 2020

No Meat Monday, with a delicious twist.


1 pack thawed phyllo pastry

1 onion thinly sliced

300g chopped spinach

1tsp sumac (optional)

1tsp dried herbs

1tsp crushed garlic

2 sliced tomatoes

150g melted butter

2 tsp sesame seeds

Egg mixture

3 eggs

100g cheese

2tbsp flour

1tsp dried herbs

1/2 cream

1cup milk


Preheat oven on 180

Sauté onions, spinach, sumac,dried herbs and garlic in a saucepan until the spinach has wilted and set aside.

Melt butter, combine with sesame seeds and brush heat proof baking dish with butter.

Roll out pastry on a flat surface and brush with butter mixture all over. Run the brush on the outer side of the pastry to prevent it from drying.

Transfer pastry onto baking dish and press it inward.

Pour spinach filling and layer with sliced tomatoes, season with salt and pepper.

Beat all the egg mixture ingredients well and pour over tomatoes.

Fold and tuck the edges of the pastry inward, do this as you dip your fingers in butter because it can get really flaky.

Once completed, brush the remaining butter on the edges of the tart and bake for 40min.

Let it rest for 15min before you cut it.

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