Wow, I’ve had a lot of awesome successes in the kitchen lately but I am a bit behind on blogging them.  Hopefully I will be caught up in the next couple of days.  I actually made this tart last week, and it was so wonderful that I just had to make sure I blogged about it.  It was fairly simple to throw together.  The phyllo is a little bit of extra work but I think it was definitely worth it in the end.  I had smaller phyllo sheets than the recipe calls for so I had some filling I didn’t use, but it worked out fine.  While typing up the recipe I realized I made several minor errors while cooking, probably due to lack of sleep, but it still turned out fantastic so I think this is a very forgiving recipe.  I served it with baked garlic rice pilaf and it was a wonderful meal!

Spinach, Feta and Pine Nut Tart


½ cup pine nuts

1 medium onion, finely chopped

1 tbsp. olive oil

2 10-oz. packages frozen chopped spinach, thawed

2 large eggs

½ tsp. salt

½ cup crumbled feta cheese (I probably used closer to 2/3 cup)

7 sheets phyllo dough (12”x17”)

5 tbsp. unsalted butter

6 tbsp. plus ¼ cup freshly grated Parmesan



Preheat the oven to 375°.


Toast pine nuts in a small skillet over medium heat. 


Meanwhile, wet spinach leaves and place in a 12-inch nonstick skillet over medium-high heat.  Cover and cook until spinach wilts, 2-3 minutes.  Wring dry and roughly chop.


In the same skillet used for the spinach, heat 1 tbsp. olive oil over medium-low heat.  Add onion and cook, stirring occasionally until softened.


In a large bowl, whisk eggs.  Stir in spinach, onions, pine nuts, salt and feta until well-combined.  (Filling can be made 1 day ahead, covered and chilled.  Bring to room temperature before proceeding.)


On a clean, dry work surface, stack phyllo sheets and cover with a damp towel.  In a small saucepan melt butter.  Allow to cool slightly.  Spray a baking sheet with nonstick spray.


Place one sheet phyllo dough on the baking sheet and brush lightly with melted butter.  Sprinkle 1 tbsp. Parmesan evenly over buttered phyllo and repeat, layering 5 more phyllo sheets, butter and 5 tbsp. Parmesan.  Arrange last phyllo sheet on top and brush lightly with butter.  Spoon filling onto phyllo, spreading evenly and leaving outer 1 ½ inches free of filling.  Fold edges of pastry over filling, leaving center uncovered, and lightly brush top of phyllo with butter.  Sprinkle remaining ¼ cup Parmesan over exposed filling.  Bake tart in middle of oven until golden, 25-30 minutes.  Serve warm or at room temperature.

Source: The Way the Cookie Crumbles

  • Yay! I’m so glad you liked it!

  • I am so going to make this! It sounds absolutely delicious – and your picture is mouthwatering!

  • It certainly looks great – like it might be a wonderful side to some grilled lamb.

  • Almost like an open faced spanikopita – I love it when they’re simple and forgiving – key operating word is forgiving :)

  • i saw this on bridget’s blog and i think it looks beautiful!

  • eek

    Made this tonite! Thanks for posting! It was absolutely delish! Didn’t have parma cheese, so just used manchega – results were still awesome!

  • i just made this today and everyone loved it!!

  • I made this last night, and it was wonderful!!

  • Annie,

    I have been following your blog for a few short weeks and I am amazed at the time you have to devote to your cooking! As a fellow full time working mother and blogger, I know the sacrifices it takes. But, I am thankful you are doing it (and with such class and style). We had friends visit us from out of town over the weekend and this was the first recipe of yours that I attempted to make. I was nervous because I had never used phyllo dough before (and I had a hard time finding it at the grocery store). In the end, it was delicious! And…a perfect meal for a Friday during Lent. PS- I also stole your recommendation and served it with garlic rice pilaf. Another yummy dish that I had never made before. Congratulations on the birth of your daughter!

    COOK ON!