Greek Feta and Filo Tart Recipe

This feta tart uses filo pastry as a crisp shell around a filling of feta, Greek yogurt, eggs and dill. It is quicker than a traditional pie and works for lunch, a picnic or a buffet.

Serves: 6 | Prep: 20 min | Cook: 35 min

Ingredients

• 8 sheets filo pastry
• 50 g butter, melted
• 250 g feta, crumbled
• 150 g Greek yogurt
• 3 eggs
• 1 small onion, finely chopped
• 1 small bunch dill, chopped
• Black pepper
• Pinch of nutmeg (optional)

Method

1. Heat the oven to 180°C.
2. Line a 24 cm tart tin with the filo, brushing each sheet with butter and letting the edges overhang.
3. Mix the feta, yogurt, eggs, onion, dill, pepper and nutmeg.
4. Pour the filling into the case and fold the overhanging filo loosely over the edge. Brush with butter.
5. Bake for 30 to 35 minutes until the filling is set and the pastry is golden. Cool for 10 minutes before slicing.

Tips

• Taste the feta first; if it is very salty, do not add any salt.
• Add halved cherry tomatoes or roasted red pepper to the filling for variation.

Products from Bakaliko

• Havelas - Handmade Greek Fillo 750 g
• Hotos - Feta P.D.O. 200 g
• Zanae - Roasted Red Peppers 450 g

More Greek recipes

• Greek tiropita (cheese pie)
• Greek spanakopita