Spinach & Feta Cheese Phyllo Tart/Quiche

Tarta me Spanaki kai translates to a tart made with spinach and cheese, and this Spinach and Feta cheese phyllo tart is absolutely the best thing you’ll put on a brunch table! It’s easy to make with simple ingredients that will end up wowing everyone at your table.

What type of phyllo dough do I use?

I use regular #4 phyllo dough because it works best for this tart. Country phyllo would be a little too thick for this recipe. Keep it frozen until the night before making your tart, then transfer it to the refrigerator. Pull out an hour before you are ready to start your tart to finish thawing on the counter. Be sure to leave it in the package while thawing to prevent any dry sheets of phyllo. Also, I prefer using salted butter for the pan and for drizzling on the phyllo dough. I use salted butter in savory dishes like this because I think it adds so much more flavor.

Why will your family request this tart over again?

Simple ingredients you may have on hand.

A truly delicious and impressive tart!

What makes this tart so delicious?

Onion –leeks would work well if you don’t have an onion on hand.

Olive oil -helps saute the veggies and adds rich, delicious flavor.

Scallions – thinly sliced and dunked in cold water to rinse any dirt away.

Salt and freshly cracked black pepper -season as you go for the best flavor.

Eggs -the quintessential ingredient to make a quiche and putting it all in buttery phyllo takes it over the top.

Half and half -adds creaminess and thins out the eggs a bit to make them soft and fluffy.

Ground nutmeg – adds the flavor of a silky bechumel without having to make it.

Feta cheese -crumbled from a block. My favorite is sheep’s milk feta because it’s so creamy and flavorful.

Shredded mozzarella –adds that ooey, gooey, stringy cheese pull to the tart.

Optional -1 diced roasted red pepper.

What’s in the crust?

Phyllo pastry -thawed and at room temperature.

Salted butter –seasons the phyllo as you drizzle the melted butter in between the phyllo layers.

Unseasoned breadcrumbs -keeps the phyllo from sticking to the pan.

How to make Spinach and Cheese Phyllo Tart

Preheat the oven to 350 °F, 180 °C. Add the onion and olive oil to a saucepan and cook over medium heat until soft, about 8 minutes. Season with a pinch of salt. Add the scallions to the pan and cook for 2 minutes or until soft. Then, add the chopped spinach in a few batches after each batch wilts. Season each batch with salt and black pepper, then cook it over medium-high heat so that the liquid that the spinach releases will evaporate. There will still be a few tablespoons of juice at the end of cooking.

When do I add the feta?

Remove the pan from the heat and add the crumbled feta. Taste and adjust the seasoning if needed. Set aside to cool. If including the roasted red pepper, stir it in now.

How do I put it all together?

Place the tart pan on a baking tray. Brush the pan with some melted butter. Spread the breadcrumbs onto the bottom of the pan in a flat layer. Then, layer the phyllo sheets into the tart pan and drizzle butter between each layer. See video. In a mixing bowl, whisk the eggs with half and half. Season with some salt and pepper, and add the nutmeg. Whisk together. Next, add the spinach filling to the tart pan and top with the shredded mozzarella cheese. Then, pour the cream mixture over the spinach mixture. Tuck the phyllo hanging outside the pan into it to create the crust and brush it with the remaining butter.

How long do I cook the tart?

Carefully transfer the pan to the oven and bake on the center rack for 45 minutes. Allow the tart to cool for at least 20 minutes, and then carefully remove it from the tart pan.

What if I don’t have…

I’m a big proponent of using what you have on hand. So, if you do not have a tart pan, feel free to use a 9-inch or 10-inch pie pan instead. A leek would be an excellent substitute for the onion, and gruyere or gouda cheese would be just as delicious. I’ve never tried it, but you may even be able to replace the spinach with kale. Let me know how it is if you try it!

How do I serve spinache and feta tart quiche?

Be sure to let your tart cool for at least 15-20 minutes. Otherwise, it will fall apart when you try to serve it. It needs a little time to set. Use a butter knife to help release any sticky parts from the side of your tart pan, and carefully take the tart out of the pan. You can put it on a cutting board or serving platter to cut. The spinach and feta tart is delicious all by itself. However, serve it with tzatziki and a Roka Salata salad (Greek Rocket Arugala Salad) for the perfect meal! Kali Orexi!

For the Crust:

For the Filling:

For the Custard: