10-Minute Spinach and Feta Stuffed Phyllo Tart Recipe

If you’re craving something delicious that doesn’t require hours in the kitchen, the 10-Minute Spinach and Feta Stuffed Phyllo Tart is here to rescue your mealtime! This stunning tart is a perfect balance of flaky, buttery phyllo dough wrapped around a creamy filling bursting with bright spinach, salty feta, and fresh herbs. Whether you’re throwing together a quick lunch or impressing guests with minimal effort, this dish feels fancy and indulgent, while truly being a snap to prepare.

Ingredients You’ll Need

This recipe shines because of its simple, quality ingredients that each bring something special to the plate. From creamy cheeses to fresh herbs and flaky pastry, every element plays a vital role in achieving that perfect harmony of texture and flavor.

• Frozen leaf spinach (2 × 300g): Convenient and packed with nutrients, it adds vibrant green color and earthiness to the filling.
• Cream cheese (half of 250g, room temperature): Brings a luscious, smooth base that ties all the ingredients together.
• Sweet onion (half, finely chopped): Adds natural sweetness and subtle crunch to the mix.
• Eggs (2, lightly beaten): Help bind the filling and give it a tender, custardy finish.
• Crumbled feta cheese (1 1/2 cups): This salty, tangy cheese is the star that gives the tart its signature Greek-inspired punch.
• Fresh dill (1/2 cup, chopped): A fragrant herb that lifts the flavors and adds a fresh, summery note.
• Salt (1/2 teaspoon): Enhances all the savory elements without overpowering them.
• Freshly grated nutmeg (1/4 teaspoon): A warm spice that subtly enriches the filling’s flavor complexity.
• Frozen phyllo pastry (10 sheets, thawed): The golden, flaky crust that makes every bite irresistible.
• Butter (1/3 cup, melted): Coats the phyllo layers for that iconic crispness and buttery aroma.

How to Make 10-Minute Spinach and Feta Stuffed Phyllo Tart

Step 1: Prepare Your Greens

First, make sure your oven is preheated to 375°F (190°C) and lightly spray a 9-inch springform pan with oil to prevent sticking. Drain the thawed spinach thoroughly by rinsing it under cold water, then squeezing out every drop of moisture you can—this step is crucial to avoid a soggy tart. Once dry, give the spinach a rough chop to make it easier to mix in the filling.

Step 2: Mix the Filling

Grab a large bowl and combine the cream cheese and finely chopped sweet onion. Stir in the beaten eggs, crumbled feta, chopped dill, salt, and freshly grated nutmeg. Finally, add the spinach and mix everything thoroughly until you have a creamy, well-blended filling that smells amazing already.

Step 3: Create the Phyllo Base

Take eight sheets of your thawed phyllo pastry and lay them in the prepared springform pan one by one, brushing each layer generously with melted butter. Rotate the sheets as you stack for a beautiful layered effect. This buttery, crisp foundation is where all the magic happens.

Step 4: Add Filling and Top Layers

Pour the spinach and feta filling into the phyllo shell, spreading it out evenly with a spatula. For the top, brush the remaining two sheets of phyllo with butter and cut each into four pieces. Gently scrunch these pieces into loose rose shapes and arrange them on top of the filling — this adds a lovely decorative touch and extra crispness.

Step 5: Bake to Golden Perfection

Cover the tart lightly with foil and bake on the bottom rack for 40 minutes. Then, remove the foil and continue baking for about 20 more minutes, or until the tops are golden brown and the filling is hot and bubbly. Let the tart cool for 5 minutes before releasing the springform ring and slicing.

How to Serve 10-Minute Spinach and Feta Stuffed Phyllo Tart

Garnishes

A sprinkle of extra chopped dill or a pinch of flaky sea salt on top right before serving takes the presentation to the next level. Some freshly cracked black pepper pairs beautifully with the creamy feta and bright spinach flavors.

Side Dishes

This tart loves company! Serve it alongside a crisp Greek salad with tomatoes, cucumbers, and olives, or pair it with a refreshing tzatziki dip to intensify the Mediterranean vibes. Roasted vegetables or a light couscous side also complement this dish perfectly.

Creative Ways to Present

For a party, cut the tart into bite-sized squares and serve on a platter with toothpicks for easy snacking. You can also assemble smaller versions in ramekins for elegant individual servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover slices of the 10-Minute Spinach and Feta Stuffed Phyllo Tart store beautifully in an airtight container in the refrigerator for up to 3 days. It tastes wonderful cold or warmed up, making it an ideal next-day lunch option.

Freezing

If you want to save some for later, wrap individual slices tightly in plastic wrap and then foil to prevent freezer burn. They freeze well for up to 2 months. Just be sure to thaw them overnight in the fridge before reheating.

Reheating

Reheat your tart slices in an oven or toaster oven at 350°F (175°C) for about 10-15 minutes until the phyllo is crisp again and the filling is warmed through. Avoid microwaving if you can, as it can make the pastry soggy.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, sauté it gently to remove moisture and then cool before incorporating into the filling. This will help keep your tart from becoming watery.

Is there a vegetarian alternative to feta?

Feta is naturally vegetarian, but if you prefer a dairy-free or vegan option, try using a crumbly plant-based cheese or tofu seasoned with lemon juice and salt for a similar tang.

Can I make this tart ahead of time before baking?

Yes! You can assemble the tart and keep it covered in the fridge for up to 24 hours before baking. Just take it out about 30 minutes before baking to come to room temperature for even cooking.

What other herbs can I try instead of dill?

Fresh parsley, mint, or chives all work wonderfully if you want to experiment. Each herb will bring its own unique brightness and freshness to the filling.

Can I use store-bought phyllo dough?

Definitely! Store-bought frozen phyllo sheets are perfect for this recipe and save tons of time. Just make sure to thaw them properly and keep them covered with a damp towel while working to prevent drying out.

Final Thoughts

There’s nothing quite like the ease and elegance of the 10-Minute Spinach and Feta Stuffed Phyllo Tart to brighten your table and satisfy your taste buds. It’s a fantastic recipe to keep in your arsenal when you want something impressive yet fuss-free. Trust me, once you try it, you’ll be reaching for it again and again!

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