Made with Filipino kesong puti (white cheese from carabao milk) and mozzarella, this cheesy artichoke and spinach tart is a great dish to start any party.

Cheesy Artichoke and Spinach Tart

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Author Connie Veneracion


  • 500 grams frozen puff pastry
  • 150 grams fresh spinach
  • 1 240-gram can artichoke hearts
  • 250 grams Filipino kesong puti (if unavailable, substitute cottage cheese or ricotta)
  • 150 grams mozzarella
  • 1/4 cup sour cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon lemon and pepper seasoning (available in the spice section of the grocery)
  • 1 egg lightly beaten with 1 tablespoon water


  • Take the puff pastry out of the freezer. Set on the kitchen counter to thaw.
  • Preheat the oven to 375F.
  • Rinse the spinach well to remove any trace of soil. Drain. 
  • Blanch the spinach in a pot of boiling water for five minutes. Drain. Dump in a bowl of iced water to cool. Alternatively, pour into a strainer and place under the tap for about thirty seconds. Drain then squeeze out the excess water (see detailed instructions).
  • Roughly chop the spinach.
  • Drain the artichokes and roughly chop.
  • Place the chopped spinach and artichokes in a mixing bowl. Crumble the kesong puti and grate the mozzarella over them. Add the sour cream, salt, pepper, and lemon and pepper seasoning. Stir well.
  • Roll out the thawed puff pastry to a thickness of a quarter inch. Trim the sides to make a neat rectangle.
  • Carefully transfer the rolled puff pastry on a lined baking tray (see tip).
  • Brush all the edges of the crust with egg wash.
  • Fold in all sides of the crust, about 1 cm wide, to make a ridge on every side.
  • Pierce the bottom of the crust several times with a fork to create steam vents to prevent the crust from rising during baking.
  • Spread the artichoke spinach filling evenly on the crust without going over the ridges.
  • Brush the top of the ridges with more egg wash.
  • Bake the tart in a 375F oven for 30 to 40 minutes or until the ridges of the crust are puffed and browned.
  • Cut the cheesy artichoke and spinach tart into rectangles or squares. Serve hot.