My Spinach & Feta Cheese Phyllo Tart is so delicious, easy to make, and very impressive!
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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?
Flaky, crispy crust
Creamy spinach filling
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
Spinach leaves –roughly chopped
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!
More Spinach & Feta Recipes:
- The Best Spanakopita Recipe (Updated)
- Spanakopita Dip
- Spinach & Salmon Phyllo Parcels: Greek-Spanakopita Salmon
- Spinach & Feta Phyllo Rolls: Spanakopita Rolls
Spinach & Feta Cheese Quiche
Whether you're hosting a brunch, preparing a light dinner, or bringing a dish to a potluck, this easy spinach quiche is guaranteed to impress. Serve it warm or at room temperature with a dollop of tzatziki and a crisp Greek salad for a complete meal.
Ingredients
For the Crust:
- ½ pound phyllo pastry, thawed and at room temperature
- 4 oz (114g) salted butter, melted
- ½ cup unseasoned breadcrumbs (approximate)
- 9-inch tart pan or 9–10-inch pie pan
For the Filling:
- 1 small onion, finely chopped
- 3–4 tablespoons olive oil
- 2 scallions, thinly sliced
- 1 pound spinach leaves, roughly chopped
- Salt and freshly cracked black pepper, to taste
- 8 oz (200g) feta cheese, crumbled
- Optional: 1 roasted red pepper, diced
For the Custard:
- 2 large eggs
- 1¼ cups (250g) half and half
- ⅛–¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- 6 oz (150g) shredded mozzarella, Gruyère, or Gouda
Instructions
- Preheat the oven to 350°F (180°C).
- Sauté the onion in olive oil over medium heat for about 8 minutes until soft. Add scallions and cook 2 more minutes.
- Add spinach in batches, seasoning each batch with salt and pepper, and cook until wilted and most of the liquid has evaporated. A few tablespoons of liquid remaining is fine.
- Remove from heat. Stir in crumbled feta and roasted red pepper (if using). Taste and adjust seasoning. Let cool.
- Prepare the pan: Place the tart or pie pan on a baking tray. Brush the inside with melted butter. Sprinkle breadcrumbs evenly across the bottom.
- Layer the phyllo: Working quickly, layer the phyllo sheets into the pan, drizzling butter between each layer. Allow excess to hang over the sides.
- Make the custard: In a bowl, whisk eggs with half and half, nutmeg, salt, and pepper.
- Assemble the quiche: Add the spinach filling to the pan, sprinkle with shredded cheese, and pour the custard over the top.
- Fold in the phyllo edges to form a rustic crust. Brush with remaining butter.
- Bake for 45 minutes on the center rack until golden and set.
- Cool for at least 20 minutes before removing from the tart pan.
Notes
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Dimitra,
Never seen half and half in Western Australia. Your recipe states 1 1/4 cups half and half.
Can you please tell me how much milk and cream to use. Can’t wait to make your pie.
Thank you Dimitra.
It’s half milk and half heavy cream 🙂 equal parts.
Hello Dimitri, it’s a lovely dish to go with a salad.
I made it ! With 3 leeks and 5 oz spinach . I used kefalotiri instead of mozzarella and 3 eggs with whole milk. I used what I had. I baked it for 1 hour in a glass pie pan. I love your recipes. Thank you.
Love this recipe which I just viewed on FB.
Thank you for all the tips too!
Bev Thompson
This recipe looks fantastic! I love the tart idea! I’m looking forward to trying your recipe. Usually, I make traditional pan style cut into wedges, but this would be a nice presentation to bring to a friend, or relative’s house. I even thought it would make a nice gift to give with a new removable bottom nonstick tart pan including the recipe tag or card. Thinking about giving as a housewarming gift to my niece.
So good. I bit my fingers . Buy unsalted butter. It’s always fresher. Salted butter has a longer shelf life and picks up unwanted flavors. Add salt as you like, to the unsalted butter.
Hi Dimitras,
Love your recipes, reminds me so much of times we were in Cairo born and bred…my mum born in Alexandria.
For the above recipe, what could I replace Phyllo pastry with?
Thank you, efharisto
HG
What are the calories per slice
Dimitra,
I love your food. I am on a calorie counting diet. Are you able to inform me the calorie value of this delicious looking tart.
Thankyou.
dimitra mou i enjoy your recipes and the way you explain everything. but this time i could understad what you meant with half and half as i live in switzerland and have no idea. thanks for beeing there for us
Half and half here in the states is half milk and half heavy whipping cream.
Made this is was a big hit & delicious! The 1 & a 1/4 cup of half & half spilled as I was filling the tart all over the baking pan?? I used a traditional tart pan, can you help me figure this out so next time it doesn’t happen? Thank you
με συγχωρειτε,χρησιμοποιησατε φυλλο κρουστας η σφολιατα? η μηπως γινεται και με τα 2?ευχαριστω.
Phyllo kroostas 🙂
Would it be possible to have the recipient included with the video
I’m going to do this recipe as part of all dairy meal this week
Thanks for all your recipes we love what you cook or back
Haya
I made this spinach and feta tart today. I remembered your tip regarding the breadcrumbs under the first layer of fillo pastry.
It was easy to assemble. Cooked to perfection and tasted wonderful. It cut easily after letting it rest for 15 minutes.
Will definitely make it again. I wasn’t sure of half and half, so I used 4 eggs and 1 cup of milk.
Perfect!! I’m so glad you enjoyed it. Half and half is half milk and half cream 🙂
I’m making this beautiful tart for the 2nd time. Took notice of your tips.
Love it. Hope it turns out as well as the last time I made it.
I’m so happy to hear you’re making the tart again! It’s great that the tips helped, and I’m sure it will turn out just as beautifully as the first time. Enjoy, and thank you for sharing!
I followed the recipe exactly, but my quiche didn’t set. I ended up baking for 1 hour at 350 F, resting for 30 minutes, realising it still wasn’t set, and then I covered the quiche with foil so the filo wouldn’t burn and returned it to the oven at 275 F and baked for another hour, checking every 15 minutes. But then I was hungry and I gave up and ate it anyway. The filo was soggy and the custard was very loose, but the flavour was still nice, like a creamy spanakopita, so brunch was still a success.
Is 2 eggs and 1 and 1/4 cup of half and half the correct ratios? I’m wondering if this recipe would be better with 3 eggs or just 1 cup of half and half. I see others in the comments have adapted the ratio of eggs to milk/cream too.
Hi, Dimitra
A couple of questions for this recipe:
1. what is the depth of the tin you used?
2. how many sheets of phyllo did you use?
Thanks,
Leslie
Hi Dimitra
This tart sounds amazing. Could I make it with a conventional pastry or will that spoil things?
Your recipes are such a treat!
Many thanks
I made this, I used 4 eggs, added a t of dried dill, and 8oz of Gouda. And did it in a cast iron skillet. Absolutely amazing, screamimg good! My 7 year old loves it too!
That sounds fantastic — love the Gouda addition and the cast iron twist! And I always say if a 7-year-old approves, you know it’s a winner. Thank you for sharing how you made it your own!
Hi, Dimitra
How deep should my tart tin be for this recipe?
Thanks,
Leslie
Hi Leslie! A tart tin about 1 to 1½ inches (2.5–4 cm) deep works perfectly for this recipe. If yours is a little deeper or shallower, it’ll still turn out great — just keep an eye on the baking time. Let me know how it goes!