This Quick Savory Tart with baby Spinach and Blue Cheese is a delicious way to use fresh baby spinach, which comes in convenient pre-washed bags and is packed with nutrients; but let’s face it, they are a bit boring and need to be paired well.

This recipe pairs baby spinach with rich blue cheese to create a delicious tart that serves beautifully as a quick lunch, take-to-work meal, or dinner party appetizer.

Cost estimate:

Total recipe cost: $7.02 ($1.755 each). Prices calculated as of September 2025. Flour is Janie’s Mill Frederick Flour, organic baby spinach, bluecheese, eggs, greek yogurt, provolone cheese, organic breadcrumbs are from Trader Joe’s. Extra virgin olive oil is from Whole Foods.

Servings: 4 people

Ingredients:

• Greek yogurt 200 ml
• All-purpose flour 150 g
• Medium eggs 2
• Water 125 ml (room temperature)
• Blue cheese 50 g (or Roquefort, gorgonzola, or your favorite blue cheese)
• Olive oil 30 grams + a drizzle of oil for cooking
• Provolone or scamorza in thin slices 30 g (you can use mozzarella as an alternative)
• Fresh baby spinach 170 grams (one bag)
• Breadcrumbs 40 grams (about 2 heaping tablespoons)
• Salt and pepper
• Half leek thinly sliced (optional)

Preparation

Rinse the bagged baby spinach and put them in a salad spinner to dry them well, roughly chop them and put them in a bowl with salt, pepper, and breadcrumbs. Set aside.

In a bowl or mixer, pour the yogurt, salt, eggs, water, oil and mix. Add the flour and mix again.

Preheat the oven to 170-180 degrees Celsius.

Crumble the blue cheese and mix it into the previous mixture.

Line a round baking pan with parchment paper, pour about ¾ of the mixture,

then distribute the spinach using your hands and pressing lightly,

then pour the remaining mixture, add the provolone in thin slices, press again, drizzle with oil,

and bake at 175 degrees Celsius for 30 minutes with the fan on.

Your Quick Savory Torte with baby Spinach and Blue Cheese is ready to enjoy immediately or to take to the office for a tasty and nutritious lunch.