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“The Greek flavors of this beautiful tart make it an ideal side for grilled lamb. It is also great for a light lunch or supper with grilled tomatoes and some crusty rolls. Originally from a May 1980 issue of Bon Appetit that featured savory tarts.”
1hr 35mins

Ingredients Nutrition


  1. Saute bacon until crisp;drain on paper towels.
  2. Melt 2 tablespoons butter in small skillet over medium-high heat.
  3. Add onion and saute until golden.
  4. Combine spinach,onion,sour cream,dillweed and eggs in processor or blender and puree.
  5. Transfer to bowl and stir in bacon and feta cheese.
  6. Preheat oven to 300 degrees.
  7. Grease 8 inch round baking dish.
  8. Divide puff pastry into 4 equal parts and roll each into an 8-inch round;reserve pastry scraps.
  9. Set 1 pastry round in bottom of prepared dish;brush with some of melted butter.
  10. Top with another pastry round.
  11. Spread spinach mixture to within 1 inch of edges on all sides.
  12. Paint pastry rim with water;top with another pastry round, brush with butter and add final pastry layer.
  13. Press edges of pastry together.
  14. Roll out pastry scraps and cut into decorations:leaves, flowers,etc. and place on top of tart.
  15. Brush with melted butter and and bake until golden, about 45 to 50 minutes.

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