These little tarts are filled with everything you’d expect to find in Spanakopita (Greek spinach pie), all wrapped up in my favorite nutty tart crust for both savory and sweet pies. I used Molokhia spinach here, but arugula or any hearty greens you get in your CSA would do well in its place.

For the tart dough, the key is cold butter and minimal working so it stays flaky and tender. Once you have the dough down, you can really substitute any nut or seed you like for the pistachios.

Oh, and labneh is a middle eastern yoghurt cheese I keep on hand to swipe on bagels and use as a base for dips. You can find it at any middle eastern market or just use creme fraiche or sour cream in equal measure.

This recipe was created with produce from LOAM Agronomics farm and originally published on their website.