Description
Spinach and Feta Stuffed Phyllo Tart is a flaky, golden-baked savory pie filled with creamy spinach, crumbled feta, dill, and tangy cream cheese. It’s a Mediterranean-inspired comfort food perfect for brunch or dinner.
Ingredients
• 2 × 300g frozen leaf spinach, thawed
• 1/2 of 250g cream cheese, at room temperature
• 1/2 sweet onion, finely chopped
• 2 eggs, lightly beaten
• 1 1/2 cups crumbled feta cheese
• 1/2 cup chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 10 sheets frozen phyllo pastry, thawed and divided
• 1/3 cup butter, melted
Instructions
1. Preheat oven to 375°F (190°C). Lightly spray a 9-inch springform pan with oil.
2. Place thawed spinach in a strainer, rinse, then squeeze very well to remove moisture. Pat dry and chop.
3. In a large bowl, combine cream cheese and onion. Stir in eggs, feta, dill, salt, and nutmeg. Add spinach and mix thoroughly.
4. Layer 8 phyllo sheets in the pan, brushing each with melted butter and rotating as you go to form the base.
5. Pour spinach mixture into phyllo shell and smooth the top.
6. Brush remaining 2 sheets with butter, cut each into 4 pieces. Scrunch each into a loose rose shape and place on filling.
7. Lightly cover with foil. Bake on the bottom rack for 40 minutes. Remove foil and continue baking until golden and hot (about 60 minutes total).
8. Cool 5 minutes, release springform ring, and serve warm in wedges.
Notes
– Use ricotta in place of cream cheese if needed.
– Squeeze spinach extremely well to prevent sogginess.
– You can prepare the filling a day in advance and refrigerate.
– Vegan alternatives: plant-based cream cheese, feta, and butter + flax eggs.
– Best enjoyed fresh but can be reheated in the oven.
- Prep Time: 20
- Cook Time: 60
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 2
- Sodium: 771
- Fat: 23
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 11
- Cholesterol: 80