Spinach tart with sweet potato crust

Sweet potato, commonly referred to as Kumara, is widely known as a Kiwi specialty. Cultivated in the region for centuries, families across New Zealand use the vegetable to craft everyday dinner or lunch dishes. With this Spinach Tart with Sweet Potato Crust recipe, families can take Kumara to the next level and whip up something the whole family can enjoy!


  • 2 tablespoons of olive oil
  • 4 sweet potatoes, peeled and sliced
  • 2 garlic cloves, minced
  • 1/2 onion, chopped
  • 125 g feta cheese
  • 125 g natural yoghurt
  • 2 eggs, beaten
  • 150 g fresh spinach*
  • Salt and pepper


Step 1: Preheat oven to 180oC.

Step 2: Add olive oil and peeled, sliced sweet potatoes to a saucepan and fry on both sides until tender. Remove and place on a paper towel.

Step 3: In the same pan, add the onions and garlic and sauté. Add the spinach and cook until wilted.

Step 4: Transfer the onion, garlic and spinach mixture to a cutting board and allow to cool slightly. Once cooled, finely chop and transfer into a medium bowl, add in the remaining ingredients and mix to combine.

Step 5. Oil a spring form pan, line with the cooked sweet potato and pour in spinach mixture.

Step 6. Place in the oven and bake for 35 minutes or until the crust has crisped and separated from the tin slightly.

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