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Mediterranean Spinach, Feta, and Sun-Dried Tomato Phyllo Tart

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Ingredients

Adjust Servings:
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese (about 12 oz.)
3/4 cup roughly chopped of fresh mint
1/2 cup roughly chopped sun-dried tomato (oil-packed and drained)
1/2 cup pitted and roughly chopped kalamata olive
4 large eggs, lightly beaten
3 tablespoons chopped garlic
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
3/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 (1 lb) package phyllo dough, thawed according to package directions (preferably a twin-pack)
1/2 lb melted unsalted butter, plus more as needed for baking

Nutritional information

745.8
Calories
461 g
Calories From Fat
51.3 g
Total Fat
29.5 g
Saturated Fat
266.8 mg
Cholesterol
1385.7 mg
Sodium
52.5 g
Carbs
6.3 g
Dietary Fiber
5.2 g
Sugars
22.1 g
Protein
1976g
Serving Size

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Mediterranean Spinach, Feta, and Sun-Dried Tomato Phyllo Tart

Features:
    Cuisine:

    These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Spinach, Feta, and Sun-Dried Tomato Phyllo Triangles, These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven From Fine Cooking posted for ZWT 6 Greece , Love the filling, very tasty! I need a little more experience working with phyllo cut the recipe in half, but used a whole pound of dough trying to get them right 🙂 Suggest modifying the instructions (step-by-step), finally went to website for the picture instructions Made for ZWT #6


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    Steps

    1
    Done

    Position Racks in the Top and Bottom Thirds of the Oven and Heat the Oven to 375f in a Large Bowl, Combine the Spinach, Feta, Mint, Sun-Dried Tomatoes, Olives, Eggs, Garlic, Lemon Juice and Zest, Pepper, and Salt. Mix Well.

    2
    Done

    Unroll the Phyllo and Lay It Flat on a Clean, Dry Surface. Cover Completely With Plastic Wrap. Working With One Sheet of Phyllo at a Time, and Keeping the Rest Covered With the Plastic Wrap to Keep It from Drying Out, Place a Sheet Vertically in Front of You. Brush the Phyllo With Butter and Cover With Another Sheet. Butter the Top Sheet and Cut the Phyllo Lengthwise Into Equal 3-Inch-Wide Strips. Spoon 2 Teaspoons of Filling on the Lower End of Each Strip as Shown in the Left Photo Below. Fold Up the Phyllo Strips as You Would a Flag to Create a Neat Triangle, Being Careful not to Roll Too Tightly or the Triangles Will Crack When Baked. Transfer to a Baking Sheet and Cover With Plastic. Repeat With the Rest of the Phyllo and Filling Until You Run Out of Filling.

    3
    Done

    Butter Two Sheet Pans. Arrange the Phyllo Triangles on the Prepared Baking Sheets in a Single Layer. Brush the Tops of the Triangles With Melted Butter and Bake Until Golden Brown, 15 to 20 Minutes, Switching the Positions of the Pans Halfway Through Baking.

    4
    Done

    Make Ahead Tips. Assembled, Unbaked Phyllo Triangles Can Be Frozen For Up to a Month. Freeze the Triangles on the Baking Sheet. When Frozen, Transfer Them to an Airtight Container, Setting Parchment or Plastic Wrap Between Layers If Needed, and Return to the Freezer. Bake as Directed Above (do not Thaw the Triangles First); Baking Time Will Be 20 to 25 Minutes.

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    Tinsley Blevins

    Taco titan known for serving up authentic and mouthwatering Mexican street food.

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