Spinach and Feta Stuffed Phyllo Tart

This Spinach and Feta Stuffed Phyllo Tart brings a savory, Mediterranean-inspired twist to your table with its flaky, golden pastry shell filled with a creamy, flavorful mixture of spinach, feta, dill, and tangy cream cheese. Perfect for brunch, dinner, or as an appetizer, this dish is sure to impress with its rich flavors and satisfying texture. The phyllo pastry adds the perfect crisp contrast to the creamy filling, making it an irresistible choice for any meal.

Why You’ll Love This Recipe

If you’re a fan of Mediterranean flavors, this tart is the perfect combination of light and savory. The creaminess of the feta and cream cheese pairs beautifully with the slightly bitter spinach, and the addition of dill enhances the flavors to give you a fresh, aromatic taste. Phyllo pastry gives this tart an elegant, crisp texture, creating a lovely balance between the richness of the filling and the crunch of the crust. Whether you’re serving it at a brunch gathering or as a comforting weeknight meal, it’s a versatile dish everyone will enjoy.

Ingredients

For this recipe, you will need the following 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

Tip: You can find full ingredients and measurements in the recipe card below.

Instructions

1. Prepare the Pan and Preheat Oven

Preheat your oven to 375°F (190°C). Lightly spray a 9-inch springform pan with oil to prevent the tart from sticking.

2. Prepare the Spinach

Place the thawed spinach in a strainer and rinse it. Squeeze the spinach well to remove as much moisture as possible, then pat it dry with a paper towel. Chop the spinach finely and set it aside.

3. Make the Filling

In a large bowl, combine the cream cheese and chopped onion. Stir in the beaten eggs, crumbled feta, chopped fresh dill, salt, and nutmeg. Add the chopped spinach and mix thoroughly to combine all ingredients.

4. Layer the Phyllo Dough

Place 8 sheets of phyllo dough into the springform pan, one at a time, brushing each sheet with melted butter as you go. Rotate the sheets slightly to create a layered effect, ensuring the dough forms the base for your tart.

5. Add the Filling

Pour the spinach and feta mixture into the phyllo shell. Smooth the top with a spatula to ensure the filling is evenly spread.

6. Garnish with Phyllo Roses

Take the remaining 2 sheets of phyllo dough and brush them with melted butter. Cut each sheet into 4 pieces. Scrunch each piece loosely into a rose shape and place them on top of the filling for an added decorative touch.

7. Bake the Tart

Cover the tart loosely with foil and bake it on the bottom rack of the oven for 40 minutes. After 40 minutes, remove the foil and continue baking for another 20 minutes, or until the tart is golden and hot, with the crust crisped to perfection.

8. Serve

Allow the tart to cool for about 5 minutes. Release the springform ring and slice the tart into wedges. Serve warm and enjoy the creamy, flaky goodness!

Variations

• Add Meat: For a heartier option, you can add cooked ground lamb or beef to the filling, making it a more substantial main dish.

• Vegan Version: Use vegan cream cheese and feta, and substitute the eggs with a flaxseed or chia seed mixture to make this tart vegan-friendly.

• Different Vegetables: Swap the spinach for other greens like kale or swiss chard for a slight variation in flavor and texture.

Storage and Heating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. If you’re reheating individual slices, you can use a microwave for a faster option.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works as well. Simply cook it down, squeeze out the moisture, and chop it before adding it to the filling.

Can I make this ahead of time?

Yes, you can assemble the tart a day in advance and refrigerate it. Just bake it when you’re ready to serve.

Can I substitute the phyllo dough?

While phyllo dough gives this dish its signature texture, you could use puff pastry or pie crust if necessary.

Is this recipe gluten-free?

No, this recipe is not gluten-free because it uses phyllo dough, which contains gluten. You can use gluten-free phyllo dough if you need a gluten-free version.

Can I freeze this tart?

Yes, you can freeze the unbaked tart. Assemble it, then wrap tightly in plastic wrap and foil. Bake from frozen at 375°F for about 45-50 minutes.

How do I make the crust extra crispy?

To get a crispier crust, you can brush the top of the phyllo with a bit more butter before baking, and bake it longer if necessary.

How can I adjust the seasoning in the filling?

You can adjust the seasoning by adding more dill, salt, or pepper to taste. You could also add a pinch of cayenne for some heat.

How long will the leftovers keep?

Leftovers can last up to 3 days in the fridge. Reheat in the oven for the best texture.

Can I add other cheeses to the filling?

Yes, feel free to experiment with other cheeses like ricotta, goat cheese, or even some shredded mozzarella.

Can I serve this as a main dish?

Yes, this tart is filling enough to serve as a main dish, especially if you add a side salad or roasted vegetables.

Conclusion

This Spinach and Feta Stuffed Phyllo Tart is the perfect blend of crispy, flaky pastry and creamy, savory filling. Whether you’re serving it at a brunch gathering, a family dinner, or a special occasion, this Mediterranean-inspired dish is sure to be a hit. With its easy preparation and customizable ingredients, it’s a go-to recipe for anyone looking to indulge in something both delicious and comforting