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Healthy Spinach Artichoke Tart by Kate Horney

Spinach Artichoke Tart
Spinach Artichoke Tart

Spinach is very high in available iron which is very important to supplement for anyone who lacks energy or struggles with weight loss.

If you lack iron you have a hard time carrying oxygen to the mitochondria of you cell, which is where you burn fat…

SO, if you are low in iron, fat burning is hard to accomplish.

That’s why I love this recipe from my friend Maria Emmerich. If you love spinach artichoke dip, you have to try this fabulous recipe- and as a bonus it’s a super tasty way to get in your iron….



1 1/2 cups almond flour

1 1/2 cups freshly grated Parmesan cheese

1/4 tsp Celtic sea salt

1 clove garlic (optional)

1 egg


1 (10 oz) package frozen chopped organic spinach, thawed and drained

1 ½ cups artichoke hearts, drained and chopped

1/8 tsp Celtic sea salt

1 clove garlic, minced

3/4 cup Parmesan Cheese

8 oz macarpone or cream cheese softened

2 eggs


Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese, salt and garlic and mix well.

Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.

Meanwhile, combine spinach, artichokes, salt, garlic, Parmesan Cheese, mascarpone and eggs. Pour mixture into prebaked tart shell. Sprinkle with extra Parmesan. Cook at 350 degrees for 30 minutes. Makes 12 servings.

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Written by Contributing Author: Kate Horney, Founder, Beyond Fitness Physiques