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Spinach, Feta & Spiced Butternut Squash Tart

The layered flavours in this savoury tart are sure to impress.

Butternut Squash Tart 470x449.jpg



  • 310 g (2 cups) plain flour
  • 3 g (1 teaspoon) salt, optional
  • 125 g (½ cup) unsalted butter, chilled and cubed
  • 1 Tablespoon water, chilled


  1. Place the flour, salt, and butter into the Vitamix container and pulse to a rubble.
  2. Add a Tablespoon of chilled water and pulse until the dough comes together (you may need to add a bit more water, but the more you use, the tougher the dough will be).
  3. Remove the dough from the container onto a lightly floured surface and bring together into a disc.
  4. Wrap in cling film and let rest in the fridge for an hour.

Spiced Butternut Puree


  • 600 g (3 cups) butternut squash, skin on and roughly chopped
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin seeds
  • olive oil
  • salt and pepper, to taste
  • 120 ml (½ cup) water


  1. Roughly chop the butternut squash (leaving the skin on), and toss with the coriander seeds, cumin seeds, salt, pepper, and a splash of olive oil.
  2. Place into the oven and roast at 350 degrees F (180 degrees C) until soft (about 30 minutes).
  3. Once soft, place squash into the Vitamix container. Select the lowest speed. Start the machine and slowly increase to the machine's highest speed.
  4. Blend for 1 minute adding up to a ½ cup water to achieve a smooth puree. Leave to cool.

Pie Filling


  • 95 g (½ cup) Feta cheese, crumbled
  • 100 g (1½ cup) fresh spinach, cooked, chilled, and excess water squeezed out
  • 100 g (½ cup) ricotta cheese
  • nutmeg, to taste
  • salt and pepper, to taste
  • Zest from ½ lemon
  • 1 egg white, whisked until frothy


  1. In a bowl, mix together the feta, spinach, ricotta, nutmeg, and lemon zest.
  2. Season with salt and pepper.
  3. Grease a 9-inch (24 cm) fluted tart tin with a removable base.
  4. Roll the pastry to fit the pan, then let the rolled dough rest in the fridge for another 10 minutes.
  5. Carefully place the pastry into the tart tin.
  6. Cover the dough with a sheet of parchment paper and weigh down with pie weights, beans, or rice and blind bake at 350 degrees F (180 degrees C) for 25 minutes.
  7. Take out of the oven and allow to cool.
  8. Once cooled, spread the butternut squash puree over the base.
  9. Fold the whisked egg white into the cheese filling, then top the tart with this mixture.
  10. Bake for 30 minutes. Serve hot or cold.

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