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10-Minute Spinach and Feta Stuffed Phyllo Tart Recipe

10-Minute Spinach and Feta Stuffed Phyllo Tart Recipe
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★★★★★

4.8 from 14 reviews

This 10-Minute Spinach and Feta Stuffed Phyllo Tart is a savory and elegant dish perfect for a quick yet impressive meal. Featuring a crisp and flaky phyllo pastry base filled with a creamy mixture of spinach, feta cheese, dill, and spices, this tart combines fresh and tangy flavors with a delightful texture. It’s ideal for brunch, lunch, or a light dinner and can be served warm in wedges straight from the oven.

Ingredients

Scale

Filling

  • 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

Phyllo Pastry

  • 10 sheets frozen phyllo pastry, thawed and divided
  • 1/3 cup butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Lightly spray a 9-inch springform pan with oil to prevent sticking.
  2. Drain and Chop Spinach: Place thawed spinach in a strainer, rinse under cold water, then squeeze very well to remove excess moisture. Pat dry with paper towels and finely chop the spinach.
  3. Make Filling: In a large bowl, combine the cream cheese and finely chopped onion until well mixed. Stir in the lightly beaten eggs, crumbled feta cheese, chopped fresh dill, salt, and freshly grated nutmeg. Add the chopped spinach and mix thoroughly until all ingredients are evenly distributed.
  4. Layer Phyllo Base: Layer 8 sheets of phyllo pastry in the prepared springform pan, brushing each sheet generously with melted butter before placing the next. Rotate the sheets as you layer to ensure an even and sturdy base.
  5. Add Filling: Pour the spinach and cheese mixture into the prepared phyllo shell and smooth the top with a spatula for an even surface.
  6. Create Phyllo Roses: Brush the remaining 2 phyllo sheets with melted butter, then cut each sheet into 4 pieces. Scrunch each piece loosely into a rose shape and arrange them on top of the filling to add an attractive decorative touch.
  7. Bake Tart: Lightly cover the tart with foil to prevent over-browning. Bake on the bottom rack of the oven for 40 minutes. Remove the foil and continue baking for an additional 20 minutes or until the topping is golden and the filling is hot through (total baking time approximately 60 minutes).
  8. Cool and Serve: Let the tart cool for 5 minutes. Carefully release the springform ring, then slice the tart into wedges and serve warm.

Notes

  • Make sure to thoroughly squeeze the spinach to prevent the filling from becoming watery.
  • Thaw phyllo pastry carefully in the refrigerator to prevent tearing during handling.
  • Use fresh dill for the best flavor, but dried dill can be substituted at 1 tablespoon.
  • Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while assembling.
  • For a vegetarian diet, ensure that the feta cheese is made with microbial or vegetarian rennet.
  • Leftover tart can be refrigerated and reheated in the oven for a crispy texture.

Nutrition

Keywords: spinach tart, feta cheese tart, phyllo pastry recipe, vegetarian tart, easy Mediterranean recipe, spinach feta phyllo tart

Find it online: https://servedbynora.com/10-minute-spinach-and-feta-stuffed-phyllo-tart-recipe/