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Spinach And Feta Stuffed Tomato Tarts

If you love farm fresh ingredients or vegetarian recipes, then you’re going to absolutely LOVE these spinach and feta stuffed tarts recipe I have for you!

Spinach and Feta stuffed Heirloom tomato tarts recipe. A great vegetarian recipe to enjoy!

The heirloom tomatoes are hollowed out and stuffed with sauteéd spinach, placed in mini pie shells, and topped with salty feta cheese. These mini vegetarian tarts are assembled and baked in a mini muffin pan until golden brown – perfect as party appetizers, for a charcuterie board, or picnic platter!

WHAT YOU SHOULD KNOW ABOUT SPINACH AND FETA STUFFED TOMATO TARTS

These Spinach and Feta Stuffed Tomato Tarts are very similar to Spanakopita bites which is a traditional Greek dish consisting of mini phyllo pastry shells filled with a mixture of spinach and feta cheese.

In this recipe, I’ve used hallowed heirloom tomatoes to hold the filling and mini pie pastry shells for added convenience. They’re super simple bite-sized snacks, great for hosting!

Heirloom tomato tarts recipe! I love a great vegetarian recipe!

HOW SHOULD I STORE LEFTOVER SPINACH AND FETA STUFFED TOMATO TARTS?

Allow these spinach and feta-stuffed tomato tarts to cool completely and store them in an airtight container in the fridge for 3-4 days.

Reheat these stored mini tarts in the oven at 350F for 10-15 minutes or until heated through.

CAN I FREEZE THESE SPINACH AND FETA STUFFED TOMATO TARTS?

Yes, you can! These mini veggie tarts can be stored in an airtight container in the freezer for up to 3 months. These tarts can be wrapped in plastic wrap or aluminum foil before transferring them into an airtight container to preserve them better.

ARE THESE VEGETABLE TARTS APPETIZERS?

These vegetable tarts can be enjoyed as tasty party appetizers or snacks that can be served on a charcuterie board alongside other bite-sized savory finger foods.

 ARE THESE SPINACH AND FETA STUFFED TOMATO TARTS GLUTEN-FREE?

I’ve used regular pie shells for these spinach and feta-stuffed tomato tarts, but you could purchase gluten-free pie shells for catering to gluten allergies.

WHAT VARIATIONS CAN I MAKE TO THESE STUFFED TOMATO TARTS?

  • Use a different cheese instead of feta, such as goat cheese, mozzarella, or cheddar.
  • Instead of spinach, use kale, Swiss chard, or arugula.
  • Combine some shredded chicken, turkey, or chopped bacon with the spinach filling for a boost of delicious protein.
  • Instead of pie crust, consider using puff pastry or phyllo dough.
  • You can adjust the size of these tarts by using regular muffin pans and making more filling. You will also need to adjust the filling and use larger tomatoes to fill the bigger muffin cups.
  • Add herbs and spices to the filling, such as thyme, basil, or oregano, or spices, such as paprika, cumin, or chili powder.

TIPS FOR MAKING SPINACH AND FETA STUFFED TOMATO TARTS

  • Make sure that you select ripe and firm heirloom tomatoes for these tarts. Rinse the tomatoes well before slicing and hollowing them out. Check that the tomato skin is free of any remaining water to prevent the pie shell from turning soggy.
  • You won’t need to pre-bake the mini pie shells. Due to their small size, the pie shells will cook quickly alongside the rest of the ingredients.
  • Drain any excess liquid from the cooked spinach. Be aware that the spinach will cook quickly.
  • I’ve kept the seasoning in the filling quite simple, but you could experiment with other spices. Feta cheese is already very salty so it’s best to taste and adjust.
  • Bake these mini tarts until golden brown and allow them to cool for a few minutes before removing them from the muffin tin for serving.

More Easy Appetizer Recipes to Make

Yield: 6

Spinach And Feta Stuffed Tomato Tarts

Spinach And Feta Stuffed Tomato Tarts

These spinach and feta stuffed tomato tarts are a perfect appetizer for any party, a platter, or a picnic.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 12 Heirloom tomatoes
  • 1 Bag of Organic Baby Spinach
  • 1 Tsp Fresh minced garlic
  • 3 Tablespoons of Feta Cheese (crumbled)
  • Sea Salt & cracked pepper to taste
  • Pie Shell

Instructions

  • Preheat oven to 375
  • Cut of tops of heirloom tomatoes and hallow out the centers with a pairing knife
  • Sautee garlic and baby spinach together on a low heat. The spinach will cook super fast, so be cautious in not over cooking it.
  • Drain baby spinach in a small colander.
  • Fill each tomato with baby spinach, and then place in a hand formed tart shell. I used a mini-cheesecake pan that holds up to 12, but you can also use a mini muffin tray OR just hand form them onto a piece of parchment paper on a cookie sheet.
  • Top each tomato tart with feta cheese on top and then place in the oven for approximately 15 minutes, or until crust is a light golden brown color.
  • Allow to cool and serve!
  • Did you make this recipe?

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