Spinach and Feta Stuffed Phyllo Tart Recipe
This Spinach and Feta Stuffed Phyllo Tart is a deliciously flaky, savory dish that’s perfect for brunch, lunch, or even as an appetizer. The combination of fresh spinach, creamy feta, and buttery phyllo pastry creates a crowd-pleasing masterpiece!
Serves: 6-8
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
For the Filling:
- 450g (1 lb) fresh spinach , roughly chopped (or frozen spinach, thawed and drained)
- 200g (7 oz) feta cheese , crumbled
- 1 cup ricotta cheese
- 3 large eggs , lightly beaten
- 1 small onion , finely chopped
- 2 cloves garlic , minced
- 2 tbsp olive oil
- Salt and freshly ground black pepper , to taste
- 1/4 tsp ground nutmeg (optional but adds depth)
- 1 tbsp fresh dill , chopped (optional)
For the Phyllo Pastry:
- 1 package (about 10 sheets) phyllo dough , thawed if frozen
- 1/2 cup unsalted butter , melted
- 1 tbsp olive oil (optional, for brushing)
Instructions:
Step 1: Prepare the Spinach Filling
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the fresh spinach (or thawed frozen spinach) and cook until wilted, about 3-5 minutes. If using fresh spinach, you may need to do this in batches. Drain any excess liquid from the spinach by pressing it against the side of the pan or using a strainer.
- Transfer the cooked spinach mixture to a mixing bowl and let it cool slightly.
- Once cooled, stir in the crumbled feta, ricotta cheese, beaten eggs, salt, pepper, nutmeg (if using), and fresh dill (if using). Mix well to combine. Set aside.
Step 2: Prepare the Phyllo Pastry
- Preheat your oven to 180°C (350°F) . Lightly grease a 9-inch (23 cm) tart pan or pie dish with butter or cooking spray.
- Carefully unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
- Brush the bottom and sides of the tart pan with melted butter.
- Lay one sheet of phyllo dough over the tart pan, allowing the edges to hang over the sides. Brush the sheet generously with melted butter.
- Repeat with 4-5 more sheets of phyllo, layering them on top of each other and brushing each sheet with butter. Rotate the sheets slightly with each layer to create a sturdy base and flaky texture.
Step 3: Assemble the Tart
- Spoon the spinach and feta filling evenly into the phyllo-lined tart pan, spreading it out with a spatula.
- Fold the overhanging edges of the phyllo dough inward over the filling to create a rustic border. Brush the folded edges with more melted butter.
- Layer the remaining phyllo sheets on top of the filling, brushing each sheet with butter as you go. You can scrunch or fold the top layers for a decorative finish.
Step 4: Bake the Tart
- Place the assembled tart on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes , or until the phyllo is golden brown and crisp.
- If the top starts to brown too quickly, loosely cover it with aluminum foil.
Step 5: Cool and Serve
- Remove the tart from the oven and let it cool for 5-10 minutes before slicing.
- Slice into wedges and serve warm or at room temperature.
- Garnish with additional fresh dill or a sprinkle of black pepper if desired.
Tips for Success:
- Work quickly with phyllo dough: Keep it covered with a damp towel to prevent it from drying out while you work.
- Use quality ingredients: Fresh spinach and good-quality feta make a big difference in flavor.
- Customize the filling: Add caramelized onions, sun-dried tomatoes, or pine nuts for extra depth and texture.
Nutritional Information (per serving, serves 8):
- Calories: ~300
- Protein: ~10g
- Carbohydrates: ~20g
- Fat: ~20g
Enjoy this Spinach and Feta Stuffed Phyllo Tart as a light yet satisfying meal! It pairs beautifully with a side salad or roasted vegetables for a complete dish.