Spinach and feta phyllo tart



35 min


1 h 40 min



Spinach and feta phyllo tart

Michael Graydon


  • 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


  • 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.

How to make a phyllo tart shell

Nutrition (per serving)

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