Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Spinach Tart

By , from the Savita Iyer-Ahrestani collection


This quick dish makes for a hearty meal on a winter’s night and is one of the easiest ways to get children to eat some form of spinach.


3 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 cup milk
1 package Seabrook Farms frozen creamed spinach or similar item
2 cups grated Gruyère cheese
2 sheets premade puff pastry


  1. Preheat the oven to 400 degrees.
  2. In a small saucepan over low heat, make a thick white sauce by melting the butter and then blending in the flour. Add the salt and cook over low heat for 4 to 5 minutes. Slowly pour in the milk, stirring constantly, and cook until the sauce is smooth and thick. Remove from the heat.
  3. Place the puff-pastry sheets on a baking sheet and poke holes in the pastry with a fork.
  4. Mix the spinach into the white sauce, then spread the mixture across the pastry sheets.
  5. Sprinkle the Gruyère cheese over the top and bake for 20 to 25 minutes, until the cheese is golden brown and the pastry is crispy.

Related post: From orange to green

This content is from the Savita Iyer-Ahrestani collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer