I like to make a good old spinach pie, a Spanakopita, but this mixes up that old favourite into something new. The perfect picnic piece, this tart is savoury and moreish, lightening the flavour of cooked spinach with lemon and herbs, and setting it inside a buttery, flaky pastry case. Something like a British quiche, I love the combination of eggy, cheesey spinach-rich filling with the shortcrust pastry edge.
I use aromatic dill and zesty lemon to bring a real feeling of summer sun to the recipe, and the addition of feta, ricotta and cream cheese, alongside pine nuts, just ensures a rich, nutty and satisfying mouthful. It’s perfect for lunch in the garden, with a simple side salad, and also works perfectly as a slightly special picnic or packed lunch.
Cut the butter in small pieces, add it to the mixer and mix in low speed until the mixture gets crumbly.
Continue by adding cold water and mixing in high speed. Once everything is well combined cover the dough with cling film and refrigerate for at least 30 minutes.
Add the spinach, salt and pepper, and sauté them until the spinach softens and all of its liquids evaporate.
With the dough refrigerated, butter up a 25cm tart pan, place the dough in the middle and using your hand, press it along the bottom and up the sides of the pan to spread it evenly.
Using a fork, poke holes in the base of the dough (this prevents it from puffing up while baking) and bake it in a preheated oven for 20 minutes at 170ºC (340ºF).
In a large bowl, add the egg, dill, lemon zest, ricotta, feta and cream cheese, and mix them until well combined.