This Spinach and Feta Stuffed Phyllo Tart is a delightful combination of flaky, buttery phyllo dough and a savory filling made with fresh spinach, creamy feta, and ricotta cheeses. The tart is simple to make but packed with flavor, making it an ideal dish for entertaining or a satisfying meal. The layers of golden phyllo provide a crispy, melt-in-your-mouth texture that perfectly complements the rich, herb-infused spinach and cheese mixture inside. Whether served as an appetizer, a side dish, or even a light main course, this tart is sure to impress with its deliciousness and elegant presentation.
Prep Time: 20-25 minutes
Cook Time: 30-35 minutes
Ingredients:
1 pack of phyllo dough (about 12 sheets, thawed)
2 cups fresh spinach (or 1 ½ 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
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon ground nutmeg (optional)
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons melted butter (for brushing phyllo dough)
Fresh herbs (parsley or dill, optional for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Spinach:
If using fresh spinach, heat a large pan over medium heat, add the spinach, and sauté for 2-3 minutes until wilted. Let it cool slightly before squeezing out excess moisture and chopping it. If using frozen spinach, simply thaw and squeeze out any liquid.
Prepare Filling:
In a large mixing bowl, combine the cooked spinach, crumbled feta, ricotta, Parmesan, eggs, chopped onion, minced garlic, nutmeg (if using), and salt and pepper. Mix everything well.
Prepare Phyllo Dough:
Lay one sheet of phyllo dough on a clean surface, and brush it lightly with melted butter. Place another sheet of phyllo on top and brush again. Repeat this process for about 6-7 sheets, layering them one by one and brushing each with melted butter.
Once you have your layers, transfer the phyllo dough to a tart pan (around 9-10 inches), allowing the edges to hang over the sides. Gently press the dough into the pan, letting the excess hang over.
Fill Tart:
Spoon the spinach and feta mixture into the prepared phyllo shell and spread it evenly.
Cover with Phyllo:
Now, layer a few more sheets of phyllo (about 4-5) on top of the filling. Fold the overhanging edges of the dough over the filling to create a rustic border. Brush the top with more melted butter.
Bake:
Place the tart in the preheated oven and bake for 30-35 minutes, or until the phyllo is golden and crispy.
Serve:
Let the tart cool for a few minutes before cutting it into slices. Optionally, garnish with fresh herbs like parsley or dill for a burst of color and flavor.
Enjoy!
This Spinach and Feta Stuffed Phyllo Tart is perfect as an appetizer or a light meal. You can pair it with a simple salad or serve it on its own as a delicious savory dish.