• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Gluten Free Glossary of Baking Ingredients
  • About Me
  • Desserts
  • Gluten Free
  • appetizers
  • Breakfast
  • Lunch
  • dinners
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter

Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

Newsletter

Spinach & Feta Phyllo Tart

July 30, 2014 by Peter Block 7 Comments

This recipe was a total hit for a Greek themed party we hosted at our house.  This is essentially a spanikopita but so much easier because you do not have to create layers.  The phyllo sheets are laid out on the bottom and folded over like a galette to complete the look.  It is a great spin, a great look and all the flavor.  I liked it so much, I have been thinking of variations on ingredients. You can really think of this like a crust you would make for a pie or for a chicken pot pie.  Be sure to pull this out if you need to bring an appetizer to a party.  Everyone will be talking about it.  Just don’t tell them how easy it was to make.

spinach, feta, tart, spanikopita, Greek, baking, onions

Spinach & Feta Phyllo Tart

 

spinach, feta, tart, spanikopita, Greek, baking, onions

Spinach, feta & pine nut phyllo tart (adapted from The Recipe Girl):

Ingredients:

FOR FILLING:
1 medium onion
1/3 cup olive oil
2 (10-ounce) packages frozen chopped spinach, thawed
1/2 teaspoon salt
2 large eggs
1/2 cup crumbled feta (about 3 ounces)
1 Tablespoon fine dry bread crumbs

7  phyllo sheets (17 x 12-inch are the standard size)
5 Tablespoons unsalted butter
6 Tablespoons + 1/4 cup freshly grated Parmesan

ingredients

Ingredients

Directions:

Preheat oven to 375°F.

Preheat oven to 375 degrees.  To get the filling ready, heat a skillet on medium heat with oil.   Take the finely chopped onion and add to the oil, stirring, until softened.  Squeeze the spinach to remove as much liquid as possible and add to the onion with some salt.  Mix well.  Cook spinach mixture over moderate heat, stirring occasionally, until all the liquid has evaporated.

Spinach & onions

Spinach Mixture

In a large bowl, whisk the eggs until combined and stir into the spinach mixture.  Add the feta and bread crumbs until combined well.  Filling can be made a day ahead and chilled, covered. Bring filling to room temperature before proceeding.

Spinach mixture

Spinach Mixture

In a small saucepan, melt the butter and cool slightly.  Spray a 10 1/2- by 7 1/2- by 1-inch rectangular baking dish.  On a countertop,  lightly brush 1 phyllo sheet with butter.

Phyllo sheet, butter

Phyllo Sheet

Sprinkle 1 Tablespoon Parmesan evenly over the buttered phyllo sheet and repeat layering with 5 more phyllo sheets, butter, and 5 Tablespoons Parmesan.  Put the last phyllo sheet on stack and lightly brush with butter.  Carefully place the phyllo layers into the baking dish, letting excess hang over edge.

Phyllo in baking dish

Phyllo Added to Baking Dish

Next, spoon the spinach filling mixture onto the phyllo, spreading evenly.

assembling Spinach, phyllo, tart

Spinach Added to Phyllo

Now, fold the hanging edges of phyllo pastry over filling, leaving the center uncovered.  Lightly brush the top of the folded phyllo with butter.

Phyllo, tart, assembled

Phyllo Tart Assembled

Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake the tart in middle of oven until golden brown, 25 to 30 minutes.  The tart can be served warm or at room temperature.

spinach, feta, tart, spanikopita, Greek, baking, onions

Spinach & Feta Tart

Serve and enjoy!

Filed Under: appetizers Tagged With: baking, cheese, feta, Greek, parmesan, spinach, vegetables

Previous Post: « Coppervine – Chicago
Next Post: Pasta Olive Olio »

Reader Interactions

Comments

  1. The Hungry Mum

    August 3, 2014 at 5:49 am

    What a delish veggie meal. I reckon my whole family would inhale this – yum. Visiting from the linkup 🙂

    Reply
  2. Joanne T Ferguson

    July 31, 2014 at 2:47 am

    G’day Your Tart looks amazing Peter and I can almost smell it from here? YUM!
    Cheers! Joanne

    Reply
    • Peter Block

      July 31, 2014 at 8:33 am

      Thx Joanne!

      Reply
  3. Jenni

    July 30, 2014 at 5:25 pm

    Hey, Peter! I love the classic flavors in a an easier-to-deal-with form. And as for variations, I want to put sundried tomatoes in it, too!

    Reply
    • Peter Block

      July 30, 2014 at 9:10 pm

      I like your idea of sundried tomatoes. Thx for stopping by.

      Reply
  4. Janette@culinaryginger

    July 30, 2014 at 11:55 am

    I love how easy you made this, I have to try it.

    Reply
    • Peter Block

      July 30, 2014 at 12:18 pm

      Thx. Sometimes it is nice to get the essence of a recipe we know but do it more easily.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

Want more?

Copyright © 2022 FeedYourSoul2 · Implemented by WPopt