Empty My Fridge
Phyllo Tart filled with Spinach & Feta Cheese
Ingredients
- Filo pastry½ lb
- Butter · melted4 oz
- Breadcrumb½ cups
- Onion · finely chopped1
- Olive oil3–4 tbsp
- Scallion · thinly sliced2
- Spinach · roughly chopped1 lb
- Salt
- Black pepper · cracked
- Feta cheese8 oz
- Bell pepper · roasted diced1
- Egg2
- Half & half1 ¼ cups
- Nutmeg · ground0.13–¼ tsp
- Mozzarella cheese · shredded6 oz
Instructions
- Preheat the oven to 350°F (180°C).
- Sauté the chopped onion in olive oil over medium heat for about 8 minutes until soft. Add the scallions and cook 2 more minutes.
- Add the spinach in batches with salt and pepper for each batch. Cook until wilted and most of the liquid has evaporated; a few tablespoons of liquid left is fine.
- Off the heat, stir in the crumbled feta and the roasted red pepper if using. Taste, adjust the seasoning, and let cool.
- Place the tart or pie pan on a baking tray. Brush the inside with melted butter and sprinkle the breadcrumbs evenly over the base.
- Working quickly, layer the phyllo sheets in the pan, drizzling butter between each layer, letting the excess hang over the sides.
- Whisk the eggs with the half and half, nutmeg, salt and pepper to make the custard.
- Spread the spinach filling in the pan, sprinkle over the shredded cheese, and pour the custard on top.
- Fold the overhanging phyllo edges inward to form a rustic crust, then brush with the remaining butter.
- Bake on the centre rack for 45 minutes until golden and set. Cool at least 20 minutes before removing from the tart pan.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
OnionEggCheeseScallionBell pepperMozzarella cheeseSpinachBreadcrumb
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.