Step-by-Step Instructions:
1. Preheat Your Oven (Time: 2 minutes)
Preheat your oven to 375°F (190°C). Grease a tart pan or pie dish with butter or non-stick spray to ensure easy removal of the tart once it’s baked.
2. Prepare the Spinach (Time: 5 minutes)
If using fresh spinach, wash and roughly chop it. Sauté the spinach in a skillet over medium heat for 2-3 minutes, just until wilted. Let it cool slightly, then squeeze out any excess moisture. If using frozen spinach, ensure it’s thawed and squeeze out the moisture.
3. Prepare the Filling (Time: 5 minutes)
In a large bowl, combine the spinach, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, and eggs. Mix well until all the ingredients are thoroughly combined. Season with salt and pepper to taste.
4. Assemble the Tart (Time: 10 minutes)
Lay one sheet of phyllo dough in the prepared tart pan and brush lightly with melted butter. Continue layering sheets of phyllo dough, brushing each sheet with butter, until you’ve used about 6 sheets. The dough should be slightly overhanging the edges of the pan.
Spoon the spinach and cheese filling into the tart shell, spreading it evenly. Once the filling is spread, fold the overhanging phyllo dough over the filling, creating a rustic, layered crust.
5. Bake the Tart (Time: 25-30 minutes)
Place the tart in the preheated oven and bake for 25-30 minutes, or until the phyllo dough is golden brown and crispy, and the filling is set.
6. Cool and Serve (Time: 5 minutes)
Remove the tart from the oven and let it cool for 5 minutes before slicing and serving. Garnish with fresh herbs or a sprinkle of Parmesan cheese for added flavor.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 6-8
Calories: Approximately 200-250 per serving (varies based on size and ingredients)
Tips for the Best Spinach and Feta Stuffed Phyllo Tart:
- Layering the Phyllo: Be sure to brush each sheet of phyllo dough with butter to keep it crisp and flaky. Don’t worry about being too precise—rustic, imperfect edges are part of the charm!
- Squeeze Out Extra Moisture: Whether using fresh or frozen spinach, be sure to squeeze out as much moisture as possible to avoid a soggy tart.
- Add More Cheese: If you’re a cheese lover, feel free to add more feta or even some shredded mozzarella for extra richness.
- Make-Ahead Option: This tart can be made ahead of time. Simply assemble it and store it in the fridge, then bake it before serving.
FAQ About Spinach and Feta Stuffed Phyllo Tart:
Q: Can I use a different cheese?
A: Yes! You can substitute the ricotta or feta with goat cheese, cream cheese, or even mozzarella for a different flavor profile.
Q: Can I freeze this tart?
A: Yes, you can freeze the unbaked tart for up to a month. When ready to bake, just place it in the oven directly from the freezer, adding a few extra minutes to the baking time.
Q: Can I use a different crust?
A: If you don’t have phyllo dough, you can substitute it with a pre-made pie crust or puff pastry, but the result will be slightly different in texture.
Final Thoughts:
This Spinach and Feta Stuffed Phyllo Tart is an easy, delicious dish that’s perfect for any occasion. With its crispy phyllo crust and savory, creamy filling, it’s sure to be a hit with family and friends. Whether you’re serving it as an appetizer, side dish, or light meal, this tart will never disappoint!
If you loved this Spinach and Feta Stuffed Phyllo Tart, don’t forget to share it with your loved ones! Leave a comment below and let us know how your tart turned out. Enjoy!
