top of page

Low FODMAP Spinach, Pumpkin & Feta Tart

Copy of Gluten Free-6.png
Copy of Gluten Free-3.png
Copy of Gluten Free-7.png
Copy of CnC Logo Transparent-3.png
Spinach,Pumpkin & Feta Tart
Gluten Free | Vegetarian | Low FODMAP

SERVES 8 (I serve is Low FODMAP)



300g of English Spinach (still with stems) 

200g of Feta 

100 g of Salt Reduced Feta 

5 Eggs Lightly Beaten 

3/4 cups of chives chopped 

1/2 cup of roasted jap pumpkin 

1/4 cup of scallions finely chopped 

Gluten free pastry base 

Pine nuts and Pepitas to decorate 


Preheat oven to 160 Degrees Celsius 

Check the instructions of GF pasty base and prepare accordingly 

Wash spinach and then chop the stems off and wilt in a saucepan, allow to cool and then blitz in a blender until finely chopped 

Add the spinach, fetas, eggs, chives, pumpkin and scallions into a large bowl and mix until combined. 

Place the mixture into your prepared base. 

Cook in the oven for around 35-40 minutes until set. (May need a little more time depending on oven) 

Remove from oven and allow to cool. 

Sprinkle over pepitas and pine nuts and serve 

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

bottom of page