Crispy, flaky, golden brown phyllo dough is the star in this easy tart. Feel free to play around and swap the flavors to make your own customized tart.
Course Breakfast, Brunch, Main Course, Side Dish, Vegetables
Cuisine American, Greek
Servings 0
Equipment
basting brush
9 inch pie pan
Ingredients
6 large eggs
3ozfeta cheese, crumbled
4cupsfresh spinach, washed then roughly chopped
1small yellow onion, finely diced
2tbspolive oil
½tspsalt
¼tspfreshly ground black pepper
4tbspbutter, 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.
Notes
A note on frozen spinach:You can absolutely use frozen spinach! Thaw the spinach in a colander and try to squeeze out as much excess liquid as possible. Add in the drained spinach like you normally would in step 3.