Spinach, Feta & Root Vegetable Crostata
A nutty, buttery crust filled with roasted root vegetables makes for a beautiful vegetarian crostata recipe perfect for the holidays. And since it's a free-form crust, you don't have to worry about perfection. A layer of feta whipped with lemon provides a bright, tart contrast. Best of all, each component can be made ahead, so the day-of assembly is easy as pie.
EatingWell Magazine, November 2020; updated October 2021
Gallery
Ingredients
Directions
Tips
To make ahead: Refrigerate dough, vegetables and feta mixture (Steps 1-5) separately for up to 1 day. Let the dough stand at room temperature for 15 minutes before rolling.
Nutrition Facts
Serving Size:
1 wedge Per Serving:
262 calories; fat 18g; cholesterol 30mg; sodium 346mg; carbohydrates 22g; dietary fiber 4g; protein 7g; sugars 6g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 3107IU.