Why Make This Recipe
Spinach and Feta Stuffed Phyllo Tart is a delightful dish that combines the earthy flavor of spinach with the rich taste of feta cheese. This recipe is simple and perfect for any occasion, whether it’s a family dinner, a gathering with friends, or a holiday feast. The flaky phyllo crust adds a wonderful texture, making every bite satisfying. Plus, it’s a great way to include nutritious greens in your meal.
How to Make Spinach and Feta Stuffed Phyllo Tart
Ingredients
- 1 pack of phyllo dough (about 12 sheets, thawed)
- 2 cups fresh spinach (or 1 1⁄2 cups frozen spinach, thawed and squeezed dry)
- 1 cup crumbled feta cheese
- 2 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Directions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the spinach, feta cheese, eggs, ricotta cheese, and Parmesan cheese until well combined.
- Lay one sheet of phyllo dough in a greased tart pan, letting the edges hang over the sides. Brush it lightly with melted butter.
- Layer another sheet over the first and brush with butter again. Repeat until you have 4 or 5 layers.
- Spoon the spinach and cheese mixture into the prepared phyllo crust.
- Fold the overhanging phyllo over the filling, crumpling it as you go for a rustic look.
- Bake for 25-30 minutes, or until the phyllo is golden and crispy.
- Let it cool slightly before slicing and serving.
How to Serve Spinach and Feta Stuffed Phyllo Tart
Serve this delicious tart warm, cut into wedges. It pairs well with a fresh salad or a light soup. You can also serve it as an appetizer or a side dish. A drizzle of olive oil or a sprinkle of fresh herbs on top adds a nice touch.
How to Store Spinach and Feta Stuffed Phyllo Tart
If you have leftovers, store them in an airtight container in the fridge. The tart will stay fresh for about 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Tips to Make Spinach and Feta Stuffed Phyllo Tart
- Be gentle when handling phyllo dough, as it can tear easily. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
- For extra flavor, add herbs like dill or parsley to the filling.
- You can use other cheeses such as goat cheese or mozzarella if you prefer a different taste.
Variation
For a different twist, consider adding sun-dried tomatoes or olives to the filling. You can also substitute the spinach with other greens like kale or Swiss chard.
FAQs
1. Can I use frozen spinach?
Yes, frozen spinach works well in this recipe. Be sure to thaw and squeeze it dry before mixing it into the filling.
2. Can I make this tart ahead of time?
You can prepare the filling and assemble the tart in advance. Store it in the fridge and bake it right before serving.
3. Is phyllo dough gluten-free?
Phyllo dough is not gluten-free. If you need a gluten-free option, consider using a gluten-free pastry or crust instead.
Spinach and Feta Stuffed Phyllo Tart
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the spinach, feta cheese, eggs, ricotta cheese, and Parmesan cheese until well combined.
- Lay one sheet of phyllo dough in a greased tart pan, letting the edges hang over the sides. Brush it lightly with melted butter.
- Layer another sheet over the first and brush with butter again. Repeat until you have 4 or 5 layers.
- Spoon the spinach and cheese mixture into the prepared phyllo crust.
- Fold the overhanging phyllo over the filling, crumpling it as you go for a rustic look.
- Bake for 25-30 minutes, or until the phyllo is golden and crispy.
- Let it cool slightly before slicing and serving.
