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    You are in: Home / Recipes / Easy Spinach and Mushroom Tart (Side Dish) Recipe
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    Easy Spinach and Mushroom Tart (Side Dish)

    Easy Spinach and Mushroom Tart (Side Dish). Photo by Zurie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Zurie's Note:

    This is based on my other quickie, Very Rustic Spinach and Feta Tart, but it contains no feta and no cream. Some evenings I am truly lazy when it comes to cooking dinner, but we are not fans of frozen or tinned vegs. So this is a life-saver, because no other side dish is needed when you make this, it's no-nonsense and very quick. Do not use swiss chard, because the leaves are too hard and tend to dry out on top: use the soft English spinach with the small leaves. I buy the conveniently cleaned spinach in the bags. Some small yoghurt containers are 5 oz (150g) and others are 6 ox (175 g). Won't make a difference which you use.

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    Units: US | Metric

    • 7 -8 ounces baby spinach leaves (200g approx)
    • 7 -8 ounces mushrooms
    • 1/2 cup onion, finely chopped (125 ml)
    • 4 eggs, largest size you have (I prefer free-range eggs)
    • 5 -6 ounces yoghurt, plain, Greek preferred (150 - 175 g)
    • 1 teaspoon seasoning salt (7 ml, your favourite mixture)
    • 1 teaspoon Tabasco sauce (or other hot sauce)
    • 1 -2 teaspoon garlic, finely chopped
    • 2 tablespoons olive oil
    • 3 tablespoons breadcrumbs, dried


    1. 1
      Heat oven to 325 deg F/160 deg Celsius.
    2. 2
      Grease a tart plate with butter.
    3. 3
      Tear up or cut up the spinach roughly, and put into a mixing bowl.
    4. 4
      Add the chopped mushrooms and onion to the spinach.
    5. 5
      Whisk the eggs in another bowl, and add the yoghurt, seasoning salt, Tabasco and garlic. Whisk well. Add to the spinach mixture.
    6. 6
      Mix through well with a spatula, wooden spoon, or your hands!
    7. 7
      Pat the whole lot into the greased tart plate. Use your hands to flatten it a little -- it should fit well into an ordinary-size tart pan or plate.
    8. 8
      Drizzle over the olive oil, and then sprinkle with the dried breadcrumbs. Bake for 45 minutes, or until slightly puffed up and set.
    9. 9
      * If you want, change the seasonings, or add more salt than suggested, as seasoning salt alone might not be enough. Nutmeg can also be added to the wet mixture.

    Ratings & Reviews:

    • on January 19, 2014


      SO, SO YUMMY! I made a few minor changes: 3 - 4 ounces added grated Fontinela cheese. I sautéed the mushrooms until the edges were browned, sautéed the onions & garlic. I felt 1 teaspoon of Season Salt was too much, I will cut back next time. I did add Frank's hot sauce, I would recommend it. Sprinkled with Italian bread crumbs. This was amazing and it makes for a great meatless dinner when served with Pappa Al Pomodoro / Classic Italian Tomato Soup. I am thrilled to be the first to make, review & dine on this treat. Made for Cook-A-Thon in honor of Zurie's dear husband. RIP.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Spinach and Mushroom Tart (Side Dish)

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.6
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 2.5 g
    Cholesterol 127.1 mg
    Sodium 289.4 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 2.5 g
    Sugars 4.2 g
    Protein 10.7 g

    The following items or measurements are not included:

    seasoning salt

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