I enjoy flaky pie crust but sometimes I need a little change. The crust is made of whole wheat flour, flax seeds, and poppy seeds, which adds a nice crunch to the creamy spinach and mushroom filling.


Recipe Summary

30 mins
1 hr 5 mins
1 hr 35 mins
1 9-inch tart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.

  • Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.

  • Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.

  • Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.

  • Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.

  • Reduce the oven temperature to 350 degrees F (175 degrees C).

  • Bake tart until the center is set, about 50 minutes.

Nutrition Facts

194 calories; protein 6.9g; carbohydrates 17g; fat 11.8g; cholesterol 42.1mg; sodium 594mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe was delicious. I didn't have poppy seeds but did have ground flax and chia seeds so used that for the crust instead. Otherwise I followed the recipe as far as ingredients. I did not boil the spinach. Seemed like a waste of time. I chopped the fresh spinach and put it in with the onions and mushrooms at the end to saute it to wilt. Much quicker. The only time in this recipe is the baking. Well worth it! Read More