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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
- Heat the oven to 180°C.
- Line a 24 cm tart tin with the filo, brushing each sheet with butter and letting the edges overhang.
- Mix the feta, yogurt, eggs, onion, dill, pepper and nutmeg.
- Pour the filling into the case and fold the overhanging filo loosely over the edge. Brush with butter.
- 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.