Hello Friends! It’s been, well, a moment. Summer has whizzed by and I’ve been taking it all in- traveling, swimming, reconnecting with friends, eating amazing food – you know, life’s simple pleasures! This recipe has been sitting on the sidelines for a while and I just got around to adding the finishing touches to this yummy Phyllo Egg Tart With Spinach and Feta. Packed with Greek inspired flavors and baked to crispy perfection, if you’ve never tried baking with phyllo dough, now’s the time to try it out in this easy egg bake! It’s great with a simple salad like a traditional Greek salad, or just on its own, hot or cold.
The crust of this tempting tart is made using phyllo pastry. Also called sheets of filo, these paper thin sheets of dough are commonly used in southern Mediterranean cuisine, and are featured in a variety of baked goods like baklava, spanikopita and borek.
Phyllo dough is remarkably thin and delicate, and produces a unique flaky texture once baked. It’s an amazing substitute for pie crust, or for topping over casseroles like chicken pot pie.
In this recipe, sheets of phyllo are brushed with melted butter and then layered on top of one another to create a sturdy phyllo dough crust, which is then baked until golden brown.
It’s the perfect foil for simple ingredients like spinach, feta cheese and the freshest eggs you can get your hands on! This is a fun treat to make for brunch or a weekend breakfast when you have a little extra time on your hands.
Everything You’ll Need To Make The Best Phyllo Tart
- Phyllo Dough: Thin sheets of dough are stacked to create a crispy, crunchy crust that holds all of the delicious filling in!
- Eggs: The key to all good tarts and quiches, eggs help bind the spinach feta mixture together.
- Spinach: Lots of fresh spinach adds bulk and nutrients to this easy egg bake.
- Feta Cheese: Salty, tangy feta cheese adds so much depth and savory flavor, but you can swap for another cheese if you want.
Make This Phyllo Tart Your Own
One of the best things about this phyllo tart is how easy it is to customize it to your personal taste! Here are some easy ingredient swaps I recommend:
Add a protein: Add in cooked chicken or salmon for some extra flavor and protein.
Swap a vegetable: Practically any vegetable will work in this recipe; some of my personal favorites are red bell peppers, broccoli, zucchini and mushrooms.
Seasonings and herbs: Switch up the flavors by adding some fresh herbs like basil, thyme, or dill, or some fresh aromatics like chopped spring onions or fresh parsley.
Change the cheese: Not a fan of feta? You can easily swap it out for your favorite cheese like cheddar or a few tablespoons of parmesan.
How To Make A Phyllo Tart In 4 Easy Steps
1. Prep your pan: Grease a round 9 inch tart pan or oven safe skillet with melted butter, then stack phyllo sheets one after another, brushing generously with butter before adding another sheet of phyllo.
2. Make your egg mixture: Beat together the eggs and seasonings until well combined, then fold in the feta cheese, chopped spinach and onion until everything is evenly mixed together.
3. Bake your tart: Pour the spinach filling into the prepared pan with the phyllo crust, then bake at 350F for 20 minutes or until the eggs are set in the middle.
4. Garnish and Serve: Cool the tart for a few minutes before cutting it into wedges to serve.
How To Store Leftover Phyllo Tart
Leftovers of this tart are equally delicious the next day and can be served cold as well. To store the leftovers, cut the tart into wedges and place the slices in a single layer of a large airtight container.
Alternatively, you can individually wrap each slice in aluminum foil for easy reheating and snacking on the go.
To reheat the tart, simply place the slices in a single layer on a foil covered baking sheet, placed on the lowest rack in the oven.
Loosely cover the top with foil to prevent burning. Reheat the tart at 270F for 20-30 minutes until hot and the bottom of the tart is crispy.
Freezing Leftover Phyllo Tart
I would not recommend freezing leftovers as the crust will most likely get soggy when thawed and reheated.
Phyllo Egg Tart With Spinach and Feta Recipe
- 6 large eggs
- 3 ounces feta cheese, crumbled
- 4 cups fresh spinach, washed and then roughly chopped
- 1 small yellow onion, finely diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon Freshly ground black pepper
- 4 tablespoons butter, melted
Cooking Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, beat together the eggs, salt and pepper. Set aside.
- In a large skillet, heat the olive oil until over medium high heat until shimmering. Add in the chopped spinach and onion, and cook until the onion is translucent and most of the excess moisture from the spinach has been evaporated. Remove from heat and cool slightly.
- Fold the cooked spinach mixture into the beaten eggs until well combined.
- Grease a 9 inch baking dish or oven safe skillet with a little melted butter. Unfold the phyllo dough and gently remove one sheet of phyllo pastry from the stack. To prevent the stack of phyllo pastry from drying out, keep a damp tea towel over the top of it,
- Lay the piece of phyllo down onto the baking pan, gently scrunching excess dough around the edges to form a slight ruffled shape.
- Brush the phyllo with melted butter and repeat the same process of overlapping sheets of phyllo and brushing them with butter until the last phyllo sheet is used.
- Pour in the egg mixture and gently stir the mixture to even out the filling.
- Brush any remaining melted butter around the edges of the dish. Bake for 20-25 minutes or until the crust is golden brown and the egg mixture is no longer jiggly when you shake the pan.
- Remove from the heat and cool for about 10-15 minutes before cutting.
If You Liked This Phyllo Tart, Have A Look At Some Of These Other Easy Baking Recipes
- Three Ingredient Plum and Almond Tart
- Warm Ricotta Knots
- Amish Cherry Pie With Never-Fail Pie Crust
- Sweet Potato Biscuits
Phyllo Egg Tart With Spinach and Feta
Equipment
- basting brush
- 9 inch pie pan
Ingredients
- 6 large eggs
- 3 oz feta cheese, crumbled
- 4 cups fresh spinach, washed then roughly chopped
- 1 small yellow onion, finely diced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 4 tbsp butter, melted
Instructions
- Preheat the oven to 350F. In a large mixing bowl, beat together the eggs, salt and pepper. Set aside.
- In a large skillet, heat the olive oil until over medium high heat until shimmering. Add in the chopped spinach and onion, and cook until the onion is translucent and most of the excess moisture from the spinach has been evaporated. Remove from heat and cool slightly.
- Fold the cooked spinach mixture into the beaten eggs until well combined.
- Grease a 9 inch baking dish or oven safe skillet with a little melted butter. Unfold the phyllo dough and gently remove one sheet of phyllo pastry from the stack. To prevent the stack of phyllo pastry from drying out, keep a damp tea towel over the top of it,
- Lay the piece of phyllo down onto the baking pan, gently scrunching excess dough around the edges to form a slight ruffled shape.
- Brush the phyllo with melted butter and repeat the same process of overlapping sheets of phyllo and brushing them with butter until the last phyllo sheet is used.
- Pour in the egg mixture and gently stir the mixture to even out the filling.
- Brush any remaining melted butter around the edges of the dish. Bake for 20-25 minutes or until the crust is golden brown and the egg mixture is no longer jiggly when you shake the pan.
- Remove from the heat and cool for about 10-15 minutes before cutting.