10-Minute Spinach and Feta Stuffed Phyllo Tart – Buttery & Delicious

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If there’s one dish that captures both the flaky charm of Mediterranean cuisine and the creamy comfort of baked goodness, it’s the Spinach and Feta Stuffed Phyllo Tart. From the first buttery crunch to the tang of feta and earthiness of spinach, every bite is a cozy celebration. This spinach-packed recipe delivers a hearty, cheesy, and herb-kissed tart — and it’s easier than it looks!

Whether you’re cooking for a Sunday brunch, potluck, or a family dinner, this tart shines as a centerpiece. With only a few pantry staples and store-bought phyllo, you’ll soon discover that this golden, crisp tart doesn’t just impress — it vanishes from the plate.

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The Story & Intro: My Love Affair with Spinach and Feta 

A Dish Rooted in Comfort

The first time I baked a spinach and feta tart, I was craving something that tasted like a hug. I had just moved into my first apartment and the chill of a rainy spring afternoon made me crave something warm and savory. Inspired by the flavors of spanakopita, I simplified it with ingredients on hand. The result? A rich, creamy filling embraced by crackly golden phyllo — pure comfort in every bite.

That recipe quickly became my go-to when I wanted to impress without stress. The combination of creamy cheese, herby dill, and flaky layers of pastry checks all the boxes — satisfying, visually stunning, and impossible to stop nibbling. And yes, I definitely ate it cold the next day with zero regrets.

What Makes This Tart So Special?

Let’s talk about why this tart is more than just a pretty face on your table:

• Layers of Flavor: The tang of feta, sweetness of sautéed onions, and fragrant fresh dill mingle in every mouthful.

• Visual Appeal: Those scrunched phyllo “roses” on top bake into a golden crown, earning this tart its centerpiece status.

• Versatility: Serve it warm or room temp. Pair with salad for lunch, or soup for dinner.

And the best part? You don’t need to roll a single crust. Store-bought phyllo dough makes this a foolproof wonder.

Craving more phyllo-inspired ideas? You’ll also love the Cheesy Puff Pastry with Artichokes and Herbs for a similar flaky, savory fix. And if you’re a fan of creamy textures, the Pomegranate Pistachio Whipped Feta adds a bright, Mediterranean twist to your appetizer game.

Ingredients & Preparation: Everything You Need 

The Ingredient Breakdown

Here’s what makes this tart both flavorful and simple:

The secret to a successful tart lies in one humble tip: squeeze that spinach! Frozen spinach holds a surprising amount of water, and if it’s not fully drained, your tart can turn soggy. Once thawed, rinse under cold water, then wring it out like a dish towel.

Tools You’ll Want

• 9-inch springform pan (essential for that pretty round shape)

• Pastry brush

• Mixing bowls

• Clean kitchen towel or paper towels

Phyllo Tips: Keep your phyllo covered with a damp (not wet!) towel while working — it dries out in a snap. If a few sheets tear, don’t worry. Layering covers all sins.

Substitution Ideas:

• No fresh dill? Use 2 tsp dried.

• No cream cheese? Ricotta works beautifully.

• Vegan option? Sub plant-based cheese and butter, and use flax eggs.

Want something equally herby and indulgent? Check out the Roasted Beets and Sweet Potatoes with Feta and Cilantro for a creative side dish full of Mediterranean flair. Or for something lighter, try the Greek Potato Salad for a creamy yet vibrant complement.

Cooking Instructions & Tips 

Step-by-Step Method

Step 1: Preheat & Prep
Set your oven to 375°F (190°C). Lightly oil a 9-inch springform pan. This ensures that glorious crust releases effortlessly.

Step 2: Prepare the Filling
In a large bowl, combine softened cream cheese and chopped onion. Add the eggs, feta, dill, salt, and nutmeg. Stir well. Now fold in the squeezed, chopped spinach. The mixture should be creamy and unified.

Step 3: Build the Phyllo Shell
Lay one sheet of phyllo in the pan, letting edges hang over. Brush with melted butter. Repeat, rotating the pan slightly each time, layering 8 sheets total.

Step 4: Fill the Tart
Pour your spinach-feta mixture into the phyllo shell and smooth the top. Set aside.

Step 5: Create the Phyllo Roses
Take the remaining 2 phyllo sheets, brush each with butter, and cut into 4 squares. Gently scrunch each into a loose ball — they’ll look like roses! Nestle these on top of the filling in a circular pattern.

Step 6: Bake It
Lightly cover with foil and bake on the bottom rack. After 40 minutes, remove the foil and continue baking until golden — about 60 minutes total.

Step 7: Cool & Serve
Cool on a rack for 5 minutes. Release the springform ring and serve warm in wedges.

Pro Tips for Tart Success

• Don’t skip that foil in the beginning! It prevents premature browning.

• If your phyllo tears, just layer another sheet. It’s all part of the charm.

• Let it rest 10 minutes before slicing — it helps hold shape.

For a similarly cheesy, skillet-style vibe, try the Parmesan Spinach Mushroom Pasta Skillet or explore breakfasty bliss with this Cottage Cheese Spinach Crustless Quiche.

Serving, Storing & Pairing Ideas 

What to Serve With It

This tart stands proudly on its own, but pairing it with vibrant side dishes takes it to a new level.

• A peppery arugula salad with lemon vinaigrette cuts through the richness.

• A bowl of Greek lentil soup makes it dinner-worthy.

• Or sip a crisp white wine like Sauvignon Blanc to echo the dish’s herbal notes.

Serving for brunch? Add a fruit platter and iced tea. Dinner? Go bold with roasted vegetables.

Two recipes that match beautifully:

• Blackberry Avocado Salad with Honey Lemon Vinaigrette – tangy, sweet, and fresh.

• Stuffed Sweet Potatoes with Spinach, Mushroom & Feta – a cozy flavor companion.

 

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm slices in a 325°F oven for 10–15 minutes to revive that crisp phyllo.

• Freeze? Technically yes, but phyllo can lose its crunch. Best enjoyed fresh or refrigerated.

If you’re a make-ahead kind of cook, you can prep the filling up to 2 days in advance and assemble the tart just before baking.

FAQ

Can I use fresh spinach?
Yes! Just sauté 1 pound of fresh spinach until wilted and drain thoroughly.

Can I prep this tart ahead of time?
Absolutely. Prepare the filling up to 2 days ahead, and assemble with phyllo the day of.

Can I make it in a regular pie dish?
You can, though a springform pan gives you taller sides and easier release.

Is this tart gluten-free?
Traditional phyllo contains wheat. Look for gluten-free phyllo or try rice paper for a twist.

How do I avoid soggy tart bottoms?
Be sure to squeeze spinach dry and bake it on the bottom oven rack.

Conclusion 

Every time I slice into this Spinach and Feta Stuffed Phyllo Tart, I feel like I’m serving up a little love. The contrast of flaky pastry and creamy, herbaceous filling makes each bite satisfying and memorable. Whether you’re treating yourself to a cozy solo dinner or feeding a crowd, this dish never disappoints.

For another comforting classic, try the Spinach Artichoke Chicken Casserole — it’s hearty, creamy, and weeknight-approved. Or if you’re craving handheld flaky bites, the Spinach and Feta Quesadillas deliver the same flavors in a crisp tortilla.

If you made this tart, I’d love to hear what you thought! Please rate the recipe, leave a comment below, and share your creation on Pinterest — tag @recipesbysylvia so I can cheer you on!

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