Feta And Herb Phyllo Tart Recipes
SPINACH, FETA, AND PINE-NUT PHYLLO TART
Categories Leafy Green Bake Vegetarian Lunch Feta Parmesan Pine Nut Spinach Healthy Phyllo/Puff Pastry Dough Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Make filling:
- In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
- On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.
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TOMATO, FETA, AND FRESH HERB TART | RECIPES | WW USA
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Cuisine Mediterranean
Category Lunch,Dinner
Servings 8
Total Time 50 mins
- Position rack in middle of oven and preheat to 350oF. Lightly coat large rimmed baking sheet with nonstick spray.
- Arrange 1 large sheet of phyllo on prepared pan. (Or arrange 2 small sheets of phyllo on prepared pan so the sheets overlap slightly.) Lightly coat top with nonstick spray and gently brush with pastry brush so spray coats entire sheet of dough. Repeat, building layers with remaining phyllo and nonstick spray to make total of 5 layers. Fold edges of sheets over to create thin rolled rim.
- Sprinkle generous pinch each of salt and black pepper over phyllo, then sprinkle with 3 tbsp cheese. Bake, pressing down on dough halfway through, until phyllo is lightly golden, 10 to 12 minutes. Let cool completely on pan, 10 to 15 minutes.
- Using large metal spatula, carefully lift and slide cooled phyllo onto large cutting board. Top phyllo with even layer of cherry and heirloom tomatoes. Season with remaining 1 tsp salt and 1⁄4 tsp black pepper. Top with remaining 4 tbsp cheese and sprinkle with herbs. Cut tart into 8 pieces.
TOMATO, FETA AND FRESH HERB TART | HEALTHY RECIPES
From weightwatchers.com
Servings 8
Total Time 47 mins
- Position oven rack in middle of oven. Preheat oven to 350ºF. Lightly coat a 13 x 18-inch rimmed baking pan with cooking spray.
- Place a sheet of phyllo on prepared pan; lightly coat top with cooking spray and gently brush with a pastry brush so spray coats entire piece of dough. Repeat with remaining phyllo and cooking spray to make 5 layers; fold edges over to make a thin rolled rim.
- Sprinkle a generous pinch of salt and pinch of pepper over phyllo; sprinkle with 3 Tbsp feta. Bake until lightly golden, 10-12 minutes, pressing down on dough halfway through cooking. Remove from oven; let cool completely on pan, 10-15 minutes.
- Carefully lift and slide cooled phyllo onto a large cutting board, using a large metal spatula; top with an even layer of tomatoes. Season with remaining salt and pepper; scatter remaining cheese and herbs over top. Cut into 8 pieces; serve immediately.
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