Pontian Tart with a Yogurt and Nigella Crust

This hearty tart from Pontos is savory and impressive in appearance as it is in flavor.

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150 gr all-purpose flour
150 gr corn flour
100 ml milk
100 ml sunflower oil
1 teaspoon baking powder
1/2 teaspoon salt
500 gr fresh spinach chopped
1 onion, finely chopped
bunch of dill chopped
bunch of parsley chopped
400 gr yogurt
3 eggs
2 tbsp nigella seeds


Preheat oven at 180° C.

1.  To prepare the base of the tart, combine the two types of flour with the milk, sunflower oil, baking powder and salt. Knead and roll out.

2.  Grease and flour a baking tray and line with the pastry.

3.  For the filling: sauté the onion and spinach. Add salt and pepper; cook for 15 minutes over low heat, until all the liquid has cooked off.

4.  Remove from heat; add plenty of finely chopped fresh dill and parsley. Spoon the filling over the pastry.

5.  For the crust: beat the eggs and combine with the yogurt, add salt and pepper. Pour this over the filling.

6.  Sprinkle the surface with nigella seeds and bake at 180° C for 40 minutes.


You may add crumbled feta cheese or minced meat to the filling
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