Spinach and feta tart

Recipe from: 1/1/1997 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 900
    fresh spinach, stems removed and finely chopped
  • 6
    spring onions, finely chopped
  • oil for frying
  • 4
    extra-large eggs, whisked
  • 65
    fresh parsley, finely chopped
  • 225
    feta cheese, crumbled
  • 2
  • salt and freshly ground black pepper
  • 6
    phyllo pastry
  • butter
  • sesame seeds (optional)


Preheat the oven to 190 ºC. Spray a 26 cm ovenproof dish with non-stick spray. Microwave the spinach for a few minutes until just tender. Drain well by pressing it in sieve. Cool. Fry the spring onions in a little oil until just tender. Mix the spring onions, eggs, parsley, feta cheese, nutmeg and cooled spinach in a mixing bowl. Season with salt and black pepper to taste. Brush each of the phyllo pastry sheets with melted butter or spray with non-stick spray. Cover the sheets with a damp cloth to prevent them from drying out. Line the prepared dish with four sheets of phyllo pastry, allowing the sheets to overlap the sides of the dish. Spoon in the filling. Cover with another one or two sheets of phyllo pastry. Fold the overlapping sheets to the centre to form a crust. Brush the phyllo pastry with melted butter and sprinkle with sesame seeds if desired. Bake for 30-40 minutes or until the filling has set. Cover with aluminium foil for the last 10 minutes of the baking time if the crust becomes too dark on top. Serves 5.

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