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Rustic Spinach, Basil, Tomato, and Feta Tart

Recipe by Chef Owen May and Dr. Michelle May

It’s Saturday night and I was in the mood for something easy and delicious (what’s new?). To the rescue: my husband, Chef Owen, and I pulled together this simple, delicious recipe.

Chef Notes

Again, this is another flexible recipe! You can use just about any vegetables, herbs, and cheese that you have in the house. We have found that Pillsbury Refrigerated Pie Crusts work best for this recipe.

Health Notes

Since pie crust is high in fat, enjoy in moderation.


1 Pillsbury pie crust
1 cup of packed fresh spinach leaves, chiffonaded
Small handful fresh basil leaves, chiffonaded
1 cup grape tomatoes, halved (or substitute cherry tomatoes)
1/4 cup feta cheese
Kosher salt to taste


  1. Preheat oven to 450 degrees.
  2. Unroll crust onto baking sheet (we find that a baking stone works best).
  3. Toss spinach, basil, tomatoes, and feta cheese together in a large bowl.
  4. Dump onto the center of the crust and spread almost to the edges. Fold up the edges and pinch to hold in place. Don’t worry – it’s supposed to look rustic!
  5. Bake at 450 degrees for 15 minutes; remove from oven and cover edges of the crust with foil to prevent burning. Bake for an additional 5-10 minutes.
  6. Cut into wedges; serve as an appetizer or with  a green salad for a main course.

Another great variation: Halved grape tomatoes, buffalo mozzarella, basil, and caramelized onions.

  • Rustic Spinach, Basil, Tomato, and Feta Tart
  • Rustic Tomato Mozzarella Tart