Sometimes, the best food experiences come from stripping everything down to its core, right? That’s absolutely the case when it comes to elegant, bite-sized savory options. If you’re hosting brunch or just want a light, protein-rich bite that doesn’t feel heavy, this Mini Crustless Spinach & Feta Tart is what you need. It’s pure flavor without the distraction of pastry. If you’re also looking for easy snacks for busy afternoons, check out some of my tips on easy snacks and treats.
When I was working in professional kitchens, dishes like this were always on deck as starters. They look completely refined coming out of the oven—those clean edges and the vibrant green against the bright white feta are just stunning. I honestly love them partly because they photograph so beautifully; they look intentional without me having to fuss over garnishes. Seriously, the visuals are half the battle, and this recipe delivers confidence right onto the plate.
Why You Will Love This Mini Crustless Spinach & Feta Tart
Honestly, these little savory wonders are going straight into your rotation, trust me. They take simple, clean flavors and make them look like you spent hours in the kitchen, which, let’s be real, is the goal!
Here’s why this tart nails it:
- They nail that savory, Mediterranean flavor profile we all crave thanks to the sharp feta and fresh spinach.
- It’s naturally crustless, which keeps things light and lets those good ingredients shine. If you’re watching calories, these fit right into my collection of low calorie recipes.
- Portion control is built-in! They bake into these perfect little rounds, ideal for setting out on a platter when you have guests over.
They taste amazing warm, but they hold up beautifully at room temperature too. That makes party prep so much less stressful!
Ingredients Needed for the Mini Crustless Spinach & Feta Tart
To get that perfect, clean flavor profile, you really need to make sure you have these building blocks ready. We aren’t trying to hide anything behind a crust here, so the quality of the filling matters! For this Mini Crustless Spinach & Feta Tart, you’ll need two whole bunches of fresh spinach—make sure they are washed and trimmed free of any tough stems. We use three ounces of salty feta cheese and five large eggs.
For the aromatics, grab half of a small white onion, diced finely, and three cloves of garlic that you must mince up. We balance the richness with two-thirds cup of 2% milk, two tablespoons of shredded Parmesan cheese, half a tablespoon of olive oil, and then season simply with one teaspoon of kosher salt and half a teaspoon of fresh ground pepper. Remember to have butter or some non-stick spray ready for greasing!
Ingredient Notes and Substitutions for Your Mini Crustless Spinach & Feta Tart
Fresh spinach is really the star; it wilts down beautifully and tastes so clean. If you use frozen spinach, make sure it’s fully defrosted and well-squeezed to avoid excess moisture. For a creamier texture, you can replace half the feta with goat cheese, though feta adds the best salty bite. Love feta? This beet salad with feta is another great pairing.
Essential Equipment for Making the Mini Crustless Spinach & Feta Tart
Since we are ditching the crust, the equipment list is simple—which is another big win! You definitely need a good 9-inch pie dish for this recipe to get those neat slices. Grab a large skillet for wilting down all that delicious spinach and getting the onions soft. And please, make sure you have a sturdy whisk ready for incorporating the eggs and milk until they are perfectly smooth. If you love spinach and cheese dips, you should check out my take on an Olive Garden Spinach Artichoke Dip!
Step-by-Step Instructions for Your Mini Crustless Spinach & Feta Tart
Okay, now we get to the fun part—putting this beautiful Mini Crustless Spinach & Feta Tart together! It’s all about building layers of flavor before the egg base sets everything perfectly in place. You’ll see how quickly this comes together, making it fantastic for healthier meal ideas.
Before you do anything else, get that oven preheated to 350 degrees Fahrenheit. We want it hot and ready to go. Now, prep your dish. I seriously love this technique: lightly grease your pie dish, and then sprinkle a thin, even layer of that flavor-packed Parmesan cheese across the bottom. That little bit of cheese acts like a crispy base layer without any actual crust.
Next, we’re building the savory foundation. Heat up your olive oil over medium heat. Toss in your diced white onion and minced garlic. You want to cook these until they turn soft and translucent—don’t let them brown! Then, add those two big bunches of spinach. Keep tossing it around until it’s bright green and completely wilted down. It looks like a lot, but it shrinks! Once it’s wilted, pull that whole mixture right out of the pan and let it cool off in a separate bowl for a few minutes.
Prepping the Pan and Sautéing the Base
Remember, the oven needs to hit 350°F, so get that going. Once your pie dish is greased, that sprinkle of Parmesan is key—it really adds a salty depth against the mild eggs. When you’re sautéing, watch that onion and garlic carefully. You’re looking for soft, almost see-through onion bits. When the spinach is wilted, get it *out* of the hot pan immediately so it doesn’t keep cooking and turn mushy. This step is vital for texture later on, so don’t skip the cooling part!
Combining the Egg Mixture and Baking
Time for the custard part! In a separate, big bowl, gather your five eggs, two-thirds cup of 2% milk, salt, and pepper. Whisk this vigorously until everything is really smooth and beautifully combined—no streaks of yolk allowed! Now, take that slightly cooled spinach and onion mix and crumble in your feta cheese. Gently fold that entire spinach and feta mixture into your egg base. Don’t beat it hard; just fold until everything looks integrated.
Pour this entire gorgeous mixture into your prepared pie dish evenly. Seriously, just let it settle in. Pop it into the oven and let it bake for the full 50 minutes. When it’s done, the egg won’t jiggle when you give the pan a gentle nudge—it’s set! You can find endless healthy recipes, but this one is just so satisfying when you pull that set tart out.
Tips for Success with Crustless Baking
When you take away the crust, you lose some of the structure support, right? So, we have to be extra careful in the oven to prevent that dreaded ‘weeping’ or that weirdly jiggly, undercooked center. My biggest piece of advice comes right after you sauté the vegetables. You need to ensure that spinach mixture is as dry as possible after all that wilting.
Seriously, press it against the side of the bowl with your spoon before adding it to the eggs. Too much residual moisture from the spinach steams the custard layer and messes up the firm texture we are aiming for. When you think it’s done baking, give the pan a very gentle shake. If the very center wobbles like unset jelly, give it another five minutes. If it just has a slight ripple, that means the center has those moist crumbs we want, and you’re good to go! If you want another simple, tangy dish involving feta, you simply must try my feta cranberry rigatoni salad.
Serving Suggestions for Your Mini Crustless Spinach & Feta Tart
The best part about these savory bites is how versatile they are! Because this Mini Crustless Spinach & Feta Tart holds up so wonderfully, you don’t have to rush to serve it right out of the oven. Serve it warm for that comforting brunch feel, or let it cool completely and serve it at room temperature—it’s perfect for entertaining when you need food ready ahead of time.
They look amazing scattered aesthetically across a white platter. For a light lunch or dinner, pair one or two tarts with a really crisp, peppery salad, maybe one dressed with a sharp lemon vinaigrette. If you’re looking for a lovely partner salad, this beet salad with feta complements the salty cheese perfectly!
Storage and Reheating Instructions
One thing I love about egg-based dishes like this is how wonderfully they travel and store for later. I always make a full batch because they are such fantastic healthy meal ideas that pop easily into a lunchbox later in the week.
Once the Mini Crustless Spinach & Feta Tart has cooled completely—and I mean fully cooled—you need to tuck it into an airtight container. Keep it in the refrigerator. Honestly, it tastes just as good the next day, maybe even slightly more savory as the feta flavor settles in overnight. This characteristic makes it perfect for make-ahead breakfast casseroles!
When you’re ready to eat the leftovers, you have a couple of options, depending on how much time you have. If you’re patient, pop the slices onto a baking sheet and warm them up in a moderate oven—say around 325 degrees—for about 10 minutes. This brings back a little bit of the nice texture.
If you are rushed and need a quick grab-and-go option, the microwave works just fine. Just make sure you don’t overheat it; a quick 30 to 45 seconds is usually all it takes to warm it through without turning the eggs rubbery. These tarts are such a great staple for make-ahead meal prepping!
Frequently Asked Questions About This Mini Crustless Spinach & Feta Tart
I get so many questions about these savory bites, and that’s a good sign, right? It means people are excited to make them! Since they are so easy to customize and they fit into so many healthy eating plans, I’ve gathered the most common ones here for you.
Is this recipe suitable for Low Calorie Recipes?
Absolutely! The entire point of this Mini Crustless Spinach & Feta Tart is removing that extra dough weight, which immediately cuts down on unnecessary carbs and fat. Paired with the high protein from the eggs and the fresh vegetables, these make fantastic weight loss meals that still feel satisfying. Since they bake neatly, portion control is easy, keeping the calorie count down to about 150 per slice!
Can I use different cheeses instead of Feta?
You sure can play around with the cheese, though Feta brings that wonderful salty Mediterranean tang that pairs so well with spinach! If you find Feta too sharp, you can use creamy goat cheese, but you might want to add a tiny pinch more salt to the egg mixture to compensate. Ricotta also works if you want a much softer, less defined cheese texture, but remember that ricotta is much wetter, so make sure your spinach is extra dry!
If you are looking for more great ideas that fit into a healthy breakfast, be sure to browse my collection of healthy breakfast ideas!
Nutritional Estimate for This Recipe
As a chef, I always aim for balance, and I know so many of you are tracking nutrition when you bring these recipes into your home. That’s why I wanted to clearly lay out the estimates for this Mini Crustless Spinach & Feta Tart. Since we are skipping the butter-laden crust, these tarts really shine in the protein department!
Based on the ingredient list above, one serving size (which we calculate as one standard slice from the pie dish) comes out looking something like this:
- Calories: Roughly 150 per slice
- Fat: About 10 grams (a good amount of that healthy fat from the eggs and cheese)
- Protein: A solid 11 grams! Great for a boost.
- Carbohydrates: Only about 4 grams.
Now, promise me you’ll take these numbers with a grain of salt, okay? I always say this: these are just estimates. The exact brand of feta you buy, the size of your spinach leaves, or even exactly how much olive oil coats the pan can change things slightly. If you are strictly monitoring your intake, you’ll want to adjust accordingly. But for a weeknight meal idea or a light lunch, these figures confirm that this is indeed a great way to incorporate more high-protein recipes into your routine!
Share Your Thoughts on This Savory Bite
I truly hope you’ve made this Mini Crustless Spinach & Feta Tart and that it brought a little bit of that quiet confidence into your kitchen. As a chef and a photographer, I live for meals that look sophisticated but are genuinely simple to pull off. This tart is one of those perfect moments, where the ingredients speak for themselves!
Now, I absolutely love hearing how your baking goes!
When you get a chance, please come back and leave a rating for the recipe—five stars if it earned it! I’m genuinely curious to know how they looked on your plates. Did the edges come out clean? What kind of platter did you serve them on?
Don’t forget to snap a picture and tag us on social media! Seeing these beautiful, savory bites out in the world is the best part of what I do. If you want to learn more about the philosophy behind clean plating and simple cooking, you can always check out more of my work by visiting my page here.
Happy cooking, everyone. Keep it clean, keep it intentional, and enjoy every beautiful slice!
— Ethan Miller
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Mini Crustless Spinach & Feta Tart
- Total Time: 65 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Bite-sized, savory tarts featuring spinach and feta cheese baked without a crust, ideal for brunches or light meals.
Ingredients
- 2 bunches fresh spinach washed and trimmed from stems
- 3 oz feta cheese
- 3 cloves garlic, minced
- 1/2 tablespoon olive oil
- 1/2 small white onion, diced
- 5 eggs
- 2/3 cups 2% milk
- 2 tablespoons Parmesan cheese, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- butter or non stick spray for greasing
Instructions
- Pre-heat your oven to 350 degrees Fahrenheit.
- Grease a pie dish with butter or non-stick spray. Add shredded Parmesan cheese to the bottom of the dish and spread it in a very thin layer.
- Heat olive oil in a large saute pan over medium heat. Add garlic and onion and cook until translucent.
- Add spinach and saute, mixing often until the spinach is bright green and wilted. Remove the spinach mixture from the pan and place it in a bowl.
- In a separate large bowl, add the 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk these ingredients well.
- Crumble the feta cheese into the bowl with the spinach. Add the spinach mixture to the large bowl with the eggs. Mix everything well.
- Pour the egg and spinach mixture into the prepared pie dish, filling it without overflowing.
- Bake for 50 minutes until the egg has set.
- Serve warm or at room temperature.
Notes
- This recipe works well for entertaining as the tarts are easy to portion.
- The flavors balance well when served warm or at room temperature.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 11
- Cholesterol: 100
Keywords: crustless tart, spinach feta, savory bites, brunch ideas, Mediterranean flavors, easy appetizers, low calorie, healthy snack