This Spinach Feta and Pine Nut Phyllo Tart recipe is a delicious Greek style recipe. A buttery phyllo tart base is filled with spinach, feta cheese, pine nuts and onions.
My family really loves this recipe! It was a huge hit at our Greek dinner party. We served it as a side dish to lamb. Everyone wanted the recipe, and it was even better the next day as leftovers.
How to toast pine nuts:
To quickly toast the pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.
This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party- Main Dishes & Sides.
Spinach, Feta and Pine Nut Phyllo Tart
- 1 medium onion, finely chopped
- ⅓ cup olive oil
- Two 10-ounce packages frozen chopped spinach, thawed
- ½ teaspoon salt
- 2 large eggs
- ½ cup (about 3 ounces) pine nuts, toasted
- ½ cup (about 3 ounces) crumbled feta
- 1 tablespoon fine dry bread crumbs
- Seven 17 x 12-inch sheets phyllo dough
- 5 tablespoons unsalted butter
- ⅔ cup freshly grated Parmesan, divided
- Preheat oven to 375°F.
MAKE THE FILLING:
- In a large heavy skillet cook the onion in oil over moderately low heat, stirring, until softened.
- Squeeze the spinach to remove as much liquid as possible and stir with salt into the onion. Cook the spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly.
- In a large bowl whisk the eggs until combined and stir in the spinach mixture, pine nuts, feta, and bread crumbs until combined well. (the filling may be made 1 day ahead and chilled, covered. Bring the filling to room temperature before proceeding.)
MAKE THE TART:
- Stack the phyllo sheets and cover with 2 overlapping sheets of plastic wrap and then a lightly dampened kitchen towel. In a small saucepan melt the butter and then let it cool slightly. Lightly brush a 10½ x 7½ x 1-inch rectangular tart pan with a removable fluted rim with butter.
- On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon of Parmesan evenly over the buttered phyllo and repeat the layering with 5 more phyllo sheets, butter, and 5 tablespoons of Parmesan. Arrange the last phyllo sheet on the stack and lightly brush with butter.
- Transfer the phyllo to the tart pan, letting the excess hang over the edge. Spoon the filling onto the phyllo, spreading evenly. Fold the edges of the pastry over the filling, leaving the center uncovered. Lightly brush the top of the phyllo with butter. Sprinkle the remaining Parmesan over the exposed filling and bake the tart in the middle of the oven until golden, 25 to 30 minutes. Serve the tart warm or at room temperature.
- The recipe calls for a 10½ x 7½ x 1-inch rectangular tart pan. The tart could also be made using a baking sheet or a jelly-roll pan, as the filling is dense enough to hold its shape on its own.