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  • 5 sheets of brick pastry
  • 80g clarified butter
  • Olive oil for cooking
  • 1 red onion, diced
  • 1 clove of garlic, made into a paste
  • 260g baby spinach, washed
  • 130g feta cheese, crumbled
  • 50g pine nuts, toasted
  • Med Cuisine Organic Za'atar Tahini, to taste
  • Salt, cracked black pepper, and lemon juice, to taste
  • White sesame seeds and Med Cuisine Za'atar, for garnish


  1. Clarify the Butter:

    • Place butter in a small saucepan over very low heat until the milk solids separate. Set aside the clear fat.
  2. Preheat Oven:

    • Heat your oven to 180°C (356°F).
  3. Cook Vegetables:

    • In a pan, sauté the red onion in olive oil and a pinch of salt until golden. Add garlic paste and cook briefly.
    • Gradually add spinach and cook until wilted. Transfer to a colander to drain and cool.
  4. Prepare Filling:

    • Squeeze excess liquid from spinach. Mix spinach with feta cheese, pine nuts, and a few tablespoons of Za'atar Tahini. Season with salt, pepper, and lemon juice.
  5. Prepare Tart Pan:

    • Grease a 22cm cake tin with a removable bottom using some of the clarified butter.
  6. Assemble the Tart:

    • Lay a sheet of pastry in the tin, brush with clarified butter, and overlap with another sheet. Repeat until all sheets are used, ensuring to brush each with butter.
    • Spoon the spinach mixture into the pastry-lined tin. Drizzle with additional Za'atar Tahini.
  7. Bake the Tart:

    • Fold overhanging pastry over the filling, brushing each layer with more butter. Finish with a final brush of butter and sprinkle with sesame seeds and Za'atar.
    • Bake at 180°C for 10 minutes, then reduce heat to 160°C and bake for another 5 minutes.
  8. Cool and Serve:

    • Let the tart cool slightly before removing from the tin. Serve warm.





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