Spinach is a real superfood, as it is loaded with tons of nutrients in a low-calorie package. Do you remember Popeye the Sailorman and how the spinach gave him strength? This year Popeye is celebrating his 90th birthday! So we decided to celebrate it with the spinach tart!

According to Arbesman, “Popeye helped increase American consumption of spinach by a third!” That is a really nice PR. Although until 1937 the real power of spinach was mistakenly overpromised. In 1870 German chemist Erich von Wolf correctly ascertained the amount of iron in spinach, but while transcribing his notes, he accidentally misplaced a decimal point: instead of recording that spinach had 3.5 milligrams of iron per 100-gram serving (as is the case), he wrote that it had 35 milligrams.

So let’s make our tart with spinach to gain some super powers!

Spinach, sun-dried tomato and feta tart
Spinach, sun-dried tomato and feta tart

Ingredients for spinach, sun-dried tomato and feta tart:

  • 450 g of frozen chopped spinach
  • 1 jar of sun-dried tomatoes (250 g nett) – you can buy them or make yourself
  • 200 g of feta cheese
  • 1 roll shortcrust Pastry (or make 250g yourself) 3mm thick
  • 200 ml of milk
  • 2 eggs
  • 2 tbsp of dry oregano


  1. Cut the pastry into a round shape and place it in an appropriate size tart case, leaving some pastry hanging over the edge. Using a fork, poke some holes in the pastry base, not the edges and place in the oven at 180 degrees for 10-12 minutes or until it slightly browns and take out.
  2. Heat the frying pan, add olive oil and oregano mix, add the already unfrozen spinach and fry for around 5 minutes. Leave aside.
  3. Chop the sun-dried tomatoes and feta into small pieces.
  4. Put the tomatoes on the ready pastry, add feta, add 2 tbsp of olive oil from the tomatoes. We bought the tomatoes mixed with olives and it tasted great, so you can do the same or add some olives if you have such in olive oil.
  5. Mix milk with eggs, add spinach (you can add some salt, but be careful as the feta cheese is really salty), mix it together and add to the pastry, covering the tomatoes and feta.
  6. Bake the tart in the oven at 180 degrees for 30 minutes.
  7. Eat and try if you are now as strong as Popeye the Sailorman!
Spinach, sun-dried tomato and feta tart
Spinach, sun-dried tomato and feta tart

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