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.

Spinach, Feta & Root Vegetable Crostata
Active Time:
1 hr 15 mins
Total Time:
2 hrs 15 mins
Nutrition Profile:



  • ¾ cup all-purpose flour

  • ¾ cup white whole-wheat flour

  • ¾ cup walnuts

  • ½ teaspoon salt

  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into cubes

  • ¼ cup ice water plus 1-2 tablespoons


  • 1 medium kohlrabi or turnip (about 12 ounces), peeled and cut into 1-inch wedges

  • 12 ounces small yellow beets, peeled and cut into 1-inch wedges

  • 2 tablespoons extra-virgin olive oil, divided

  • ¼ teaspoon salt plus 1/8 teaspoon, divided

  • ½ teaspoon ground pepper, divided

  • 12 ounces small red beets, peeled and cut into 1-inch wedges

  • 1 medium onion, diced

  • 3 cloves garlic, finely chopped

  • 1 (10 ounce) package frozen spinach, thawed

  • 5 ounces feta cheese, crumbled

  • Zest and juice of 1 lemon

  • 2 tablespoons fresh thyme leaves

  • 1 large egg, beaten with 1 tablespoon water


  1. To prepare crust: Combine all-purpose flour, whole-wheat flour, walnuts and ½ teaspoon salt in a food processor; pulse until the nuts are coarsely chopped. Add butter and oil; pulse until lumps the size of large peas form. Add ¼ cup water; pulse until evenly moistened. Add 1 to 2 tablespoons more water, if necessary, so you can squeeze a ball of dough and it doesn't crumble apart. Gather the dough into a ball and wrap in plastic wrap. Refrigerate.

  2. To prepare filling: Position racks in upper and lower thirds of oven; preheat to 425°F.

  3. Toss kohlrabi (or turnip) and yellow beets with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Arrange on half of a large rimmed baking sheet. Toss red beets with 1/2 tablespoon oil and 1/8 teaspoon each salt and pepper. Arrange on the other side of the pan. Roast the vegetables on the lower rack until tender and lightly browned, flipping them halfway through, about 40 minutes.

  4. Meanwhile, heat the remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic; cook for 30 seconds more. Remove from heat. Squeeze spinach dry and add to the onion mixture; stir and let cool.

  5. Process feta, lemon zest, lemon juice, thyme and the remaining 1/8 teaspoon pepper in a food processor until combined. Stir into the cooled spinach mixture.

  6. To prepare crostata: Line a baking sheet with parchment paper.

  7. Roll the dough on a lightly floured surface into a 13-inch circle. Transfer to the prepared baking sheet. Spread the spinach mixture over the dough, leaving a 1½-inch border. Arrange the vegetables on top. Fold the edges of the dough toward the center, overlapping as necessary. Brush the exposed crust with egg wash.

  8. Bake the crostata on the lower rack for 20 minutes. Move to the upper rack and bake until the crust is browned and the filling has set, 15 to 20 minutes more. Let cool for 5 to 10 minutes before cutting. Serve warm or at room temperature.


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 (per serving)

262 Calories
18g Fat
22g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 wedge
Calories 262
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 7g 14%
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Vitamin A 3107IU 62%
Sodium 346mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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