Empty My Fridge
Easy Tomato & Feta Phyllo Tart Recipe!
Ingredients
- Filo pastry8
- Butter · melted4 oz
- Sesame seed
- Feta cheese8 oz
- Ricotta cheese8 oz
- Mint · finely chopped1–2 tbsp
- Olive oil3–4 tbsp + ¼ cups
- Mozzarella cheese · shredded
- Black pepperto taste
- Bell pepper
- Tomato
- Salt
- Oregano
Instructions
- Preheat the oven to 400°F (200°C).
- Mix all the filling ingredients in a bowl and season to taste.
- Line a half sheet pan with parchment paper.
- Stack the phyllo sheets on the parchment, brushing melted butter between each sheet.
- Spread the filling over the top sheet, leaving a border about 1½ inches wide.
- Arrange the bell pepper slices on the filling.
- Mix the olive oil with a little salt, then brush it over the peppers.
- Top with tomato slices, brush them with the oil, and sprinkle with dried oregano.
- Fold the phyllo edges over the filling to form a border.
- Brush the border with the remaining melted butter and sprinkle with sesame seeds.
- Bake on the center rack for 45–50 minutes, until golden.
- Cool for 10 minutes before serving.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
CheeseTomatoBell pepperFeta cheeseRicotta cheeseFilo pastry
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