Spinach Tart with Raisins and Pine Nuts

It’s always fun to watch people do something I can’t do—and have no intention of ever attempting—such as the ski jump. I get shivers just imagining flying off the end of such a thing with slim boards attached to my feet. Whoa. I do like to ice skate, but my attempts at a triple Salchow remain only in my mind not anywhere near the slim blades attached to my feet. But watching others do these things, now that’s something I can get behind—especially at the Olympic level.

Since the Winter Olympic games are just starting, there will be plenty of opportunity to relax in the comfort of home and watch athletes sail through the air above snow or ice. And a snack or light meal that gives a nod to Greece, the birthplace of the games, seems fitting.

A frozen grocery-store tart shell makes this dish come together in minutes, notes its creator, caterer and frequent Real Food contributor Serena Bass, but if you’re a homemade pie-crust pro, by all means start with your favorite scratch recipe.

The healthy dose of spinach in this tart can’t help but give you a boost while watching the amazing athletic feats, too. Go Team U.S.A!

Spinach Tart with Raisins and Pine Nuts

Serves 8

2 tbsp. butter
1/2 c. chopped shallots
1 tsp. minced garlic
1 lb. baby spinach leaves
1⁄3 c. yellow raisins
2 extra large eggs
1/2 c. cream
2 tbsp. fresh dill, minced
1/4 c. crumbled feta
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 precooked tart shell
1/4 c. pine nuts (plus 1 tablespoon for scattering on top before baking.
Note: The Italian word for pine nuts is pignoli.)

In a sauté pan, melt the butter, add the shallots and garlic, and cook over medium heat for 2 minutes.

Add the spinach a handful at a time and keep stirring till the spinach has wilted before adding the next handful. When it’s all wilted, turn up the heat and stir to evaporate any liquid. Add the raisins and the 1/4 cup of pine nuts and set aside.

In a medium bowl, mix together the eggs, cream, dill, feta, salt, and pepper. Add the spinach mixture and stir together. Pour into a precooked tart shell, scatter with 1 tablespoon of extra pine nuts, and bake for 30 to 35 minutes, or until the center is just set.

Serve hot or at room temperature.

Nutrition info (per serving) Spinach Tart with Raisins & Pine Nuts: CALORIES 124 (90 from fat); FAT 10g (sat. 6g); CHOL 88mg; SODIUM 339mg; CARB 5g; FIBER 1g; PROTEIN 5g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.