Spinach And Feta Phyllo Tart

Name: Spinach And Feta Phyllo Tart
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 8
Cuisine: american
Ingredients: 2 300-g pkgs frozen leaf spinach, thawed; 1/2 250-g pkg cream cheese, at room temperature; 1/2 sweet onion, finely chopped; 2 eggs, lightly beaten; 1 1/2 cups crumbled feta; 1/2 cup chopped fresh dill; 1/2 tsp salt; 1/4 tsp freshly grated nutmeg; 10 sheets frozen phyllo pastry, thawed and divided; 1/3 cup butter, melted

Prep Time35 min
Total Time1 h 40 min
Makes8 servings

By Chatelaine

(Photo: Michael Graydon)

Ingredients

2 300-g pkgs frozen leaf spinach, thawed
1/2 250-g pkg cream cheese, at room temperature
1/2 sweet onion, finely chopped
2 eggs, lightly beaten
1 1/2 cups crumbled feta
1/2 cup chopped fresh dill
1/2 tsp salt
1/4 tsp freshly grated nutmeg
10 sheets frozen phyllo pastry, thawed and divided
1/3 cup butter, melted

Instructions

PREHEAT oven to 375F. Lightly spray a 9-in. springform pan with oil. Place thawed spinach in a strainer and rinse under cold water. Squeeze spinach very well to remove all excess moisture. Pat dry with paper towels, then finely chop. It should measure about 2 cups.
STIR cream cheese with onion in a large bowl until combined. Stir in eggs, feta, dill, salt and nutmeg. Add spinach and stir very well to incorporate.
PREPARE phyllo-pastry shell according to instructions (below), using 8 of the phyllo sheets. Turn spinach mixture into the phyllo-lined pan. Smooth top. Brush remaining 2 phyllo sheets, 1 at a time, with butter. Cut each sheet into 4 pieces. Scrunch each gently with fingertips to form loose balls. Place on filling in a circular pattern. Lightly brush tops with any remaining butter.
LOOSELY lay a piece of foil overtop. Bake in bottom of oven (removing foil after 40 min) until phyllo is golden all over and the tip of a knife inserted into centre of filling and held for 10 sec, comes out hot, about 1 hour. Cool on a rack 5 min. Release springform ring and remove to a serving plate. Use a sharp knife to cut into wedges.

Nutrition (per serving)

Calories 329, Protein 11g, Carbohydrates 22g, Fat 23g, Fibre 3g, Sodium 771mg.

Get more entertaining inspo with our classic holiday menus.

A photo of a tree adorned with polaroids of smiling faces and the words "find more holiday ideas" on a pink banner

FILED UNDER:

Dinner baking spinach Christmas New Years lunch entertaining bake feta tarts Phyllo

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.