Spinach and Feta Tarte Soleil

Cheesy Twists
Cheesy Twists
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2 (10-oz) packages Spinach defrosted, squeezed dry and chopped
2 Scallions finely chopped
2 tbsp Dill finely chopped
2½ oz Feta cheese in brine, crumbled
2 cloves Garlic minced
1 tbsp Lemon zest
Kosher Salt to taste
¼ tsp Black pepper freshly ground, plus more to taste
1 (17.3-oz) package Frozen puff pastry 2 sheets, defrosted for at least 8 hours in a fridge
1 tbsp All-purpose flour for rolling
1 Eggs beaten

Nutritional information


Spinach and Feta Tarte Soleil


This Spinach and Feta Tarte Soleil is an easy and impressive appetizer that can be whipped up in less than one hour, and no fancy ingredients are required. Though this recipe is French-inspired, it’s actually a pull-apart puff pastry with a savory spinach and feta filling that is super easy to prepare. This flaky, crispy crust loaded with a flavorful spinach-cheese center will please everyone at the dinner table for sure.

Also, you can prepare this savory “sun tart” a day before or in the morning of the day you want to serve it. Just assemble the tarte up until baking, cover loosely with parchment paper and leave it in the fridge. When ready to serve, toss it in the oven straight from the fridge, bake and enjoy! I like to serve this tarte with a simple sour cream and dill dip to complement the tarte’s strong flavor.

To make the Spinach and Feta Tarte Soleil, you will need the following ingredients:

Ingridiens for Spinach and Feta Tarte Soleil

Steps to make Spinach and Feta Tarte Soleil


Make filling


In a bowl, mix together chopped spinach, 2 finely chopped scallions, 2 tablespoons finely chopped dill, 2½ ounces crumbled Greek feta, 2 cloves minced garlic, 1 tablespoon lemon zest, kosher salt to taste, and ¼ tsp freshly ground black pepper.


Prepare pastry


Place one of the pastry sheets on a lightly floured piece of parchment paper. Roll out the pastry to form a 12-inch square. Use a pot lid or a plate to cut out a 10 or 11-inch circle in diameter. Transfer to a baking sheet and chill while you prepare the second sheet of pastry.


Preheat oven

Preheat the oven to 400 °F.


Brush pastry with egg wash


Remove the chilled pastry sheet from the fridge and brush the egg wash all along the edges.


Assemble tarte


Spread the filling over, leaving a ½ -inch border. Top with the second circle and press gently to seal.


Slice rays


Place a 2-inch bowl or glass in the center of the pastry. Transfer the tarte with parchment paper to a work surface. Using a sharp knife, cut away from the bowl 12 to 16 even rays, depending upon how big your puff pastry circle is.


Twist rays


Gently transfer the tarte with parchment paper back to the baking sheet. Working with one ray at a time, carefully twist 3 or 4 times. Brush all over with egg wash. Season with more salt and pepper if you wish.




Bake the tarte in the middle of the oven for 30-35 minutes or until well-browned.



Let the tarte slightly cool before transferring it to a serving platter. Serve with a dip of your choice and enjoy!

Serve this Spinach and Feta Tarte Soleil as is or with a dipping sauce of choice and watch as it disappears! And please don't forget to tag us @cookmerecipes while sharing your results!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Amazing cocktail party appetizer! Thanks!

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