Spinach and feta phyllo tart
Dimitra's Dishes · ♥ 873 likes · 24.6K views · 11 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 oz freshly shredded mozzarella cheese
- salt
- 3–4 tbsp olive oil
Add it to a saucepan over medium heat with a little pinch of salt and three or four tablespoons of olive oil; cook until soft, about eight minutes.
- 2 whole scallions
Add the thinly sliced, rinsed scallions and soften a minute or two.
- 1 lb spinach
Raise the heat to medium-high and add the chopped spinach in three or four batches, each after the last wilts; season between batches with salt and black pepper.
Wilting the spinach dry
- freshly cracked black pepper
Once the last batch wilts, cook two to three minutes so most of the liquid evaporates; some liquid will remain.
- ½ lb feta cheese
Crumble in the feta, mix, taste for salt and pepper, and set aside to cool.
Crumbling in the feta
- 1 stick salted butter
- ½ lb filo
Brush the bottom of a nine-inch round tart pan with melted butter.
Tart pan and salted butter
Layer the filo one or two sheets at a time, alternating direction around the pan, drizzling each layer with melted butter right to the edges.
Layering the filo with butter
- 2 whole eggs
- 1¼ cup half and half
- ¼–½ tsp salt
- freshly cracked black pepper
- 0.125–¼ tsp ground nutmeg
Beat two eggs in a mixing bowl, then add one and a quarter cups of half and half, a quarter to half teaspoon of salt, black pepper and an eighth to a quarter teaspoon of nutmeg.
Spread the spinach filling in the centre of the pastry and top with the shredded mozzarella.
Filling, mozzarella and pouring
Set the tart pan on a baking sheet and pour the egg and half-and-half mixture over the filling.
Tuck in the overhanging filo edges to form the crust and brush them with the remaining butter.
Recommended: a layer of breadcrumbs on the bottom of the pan before the filo keeps the bottom crisp.
Breadcrumbs for a crisp bottom
Cool at least 15 to 20 minutes so it sets, then loosen from the tart pan with a butter knife and unmould.