Lamb, spinach & feta tart

Lamb, spinach & feta tart


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat the oil in a high-sided frying pan or wok. Add the spinach first and then the garlic and cook on a medium heat until all of the water has evaporated for approximately 2 mins.
  3. Season, drain in a colander and press firmly with a wooden spoon to remove as much water as possible.
  4. Sprinkle the lamb with the thyme.
  5. Beat the eggs with the crème fraiche in a bowl.
  6. Add the spinach, lamb and half the feta. Stir and adjust the seasoning if needed.
  7. Line a large tart dish 28cm (11in) with the pastry. Pour the filling in evenly, then sprinkle with the remainder of the feta and pine nuts.
  8. Bake in the oven for 30 mins. Serve hot, with a salad.

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Try this delicious tart warm or cold at a picnic or as a change from sandwiches in the office


350g cooked roast lamb, finely sliced
1 tablespoon olive oil
200g fresh spinach leaves, washed
2 cloves of garlic, crushed
Salt and pepper
1 teaspoon dried thyme
3 eggs
250ml low-fat crème fraiche
100g feta cheese, crumbled
1 pack ready-made short-crust pastry
2 tablespoons pine nuts


Time: 15 minutes
Serves: 4
Nutrition: n/a