Prawn and spinach tart

This super-satisfying homemade tart encases prawns, feta and spinach in a cheesy, quiche-like filling. Serve with a crisp seasonal salad

  • 25 mins preparation
  • 1 hr 5 mins cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
Feed Four for $15 hub Click here


Prawn and spinach tart
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 200 gram raw prawn cutlets
  • 90 gram spinach, fresh
  • 3 eggs
  • 1 cup grated cheese
  • 80 gram feta, crumbled
Seasonal salad
  • 60 gram salad greens
  • 1 carrot, grated
  • 1 tomato, sliced
Pantry items
  • 150 gram flour
  • 80 gram butter
  • 1/2 teaspoon salt
  • 2 tablespoon water
  • 1 tablespoon butter
  • 1/2 cup milk
  • salt and pepper to taste


Prawn and spinach tart
  • 1
    Preheat oven to 180°C.
  • 2
    Place flour, butter and salt into a kitchen processor. Blitz until it resembles fine breadcrumbs. Then add water, a little at a time, to form the dough. Roll pastry on a lightly floured board to fit a 23cm tart tin. Line the tin with the pastry. Blind bake for 15 minutes. Remove from the oven. Adjust the oven to 170°C.
  • 3
    To make the filling heat butter in a pan over medium heat. Add onion and garlic and cook for 4 minutes until softened. Add prawns and cook until they have just turned pink. Fold through the spinach to wilt.
  • 4
    Beat eggs, milk and cheese in a small bowl. Place prawns and spinach into the tart case. Pour over the eggs and sprinkle in the feta. Return to the oven for 45 minutes until just set in the middle. Serve with salad.


Short on time? Use 400g of ready-made savoury shortcrust pastry available from our freezer department.