Spinach and Tomato Phyllo Tarts

What? It is almost Summer but not yet? I feel like we are in the middle of August. Especially today, it is very hot outside, one of those days, when the sea is so glassy that it looks like a huge lake. The temperature rises 95 F (35 C), though it feels way above 100 F. Oh, I see, as I’m writing this I receive an alert of a thunderstorm coming to this area. Definitively it is a kind of thunderstorm hot weather, I should have guess.

At least, it was a good option to go to the beach this morning. The little girl asked to go as soon as she woke up. Besides being busy playing with her new kitchen, she’s been asking to go to the beach all the time. Well, discounting when she is too occupied painting, which is her other favorite playtime. As I was saying, we went to the beach after breakfast sitting right in front of the water, where it was a little more refreshing and the wet sand was supportable. We started to build a little pool in the sand but after a while we couldn’t help but keep our feet in the water. I needed a little more breeze and being right on the beach was not making my life easy, so there was no remedy than return home. Nonetheless, we spent a good time and the girl was happy and ready to come home as well.

I wish I had this lunch ready waiting at home for us, it would have been heaven. Unfortunately, these delicious tarts were from other day and longtime gone. No, today I satisfied myself with a salad and the girl ate a hearty soup with vegetables and chickpeas. We actually started with a handful of walnuts but ended with a favorite: my mom’s flan, that I made last night with an increased amount of lemon zest and juice. Not bad. Yet, I have to bake these phyllo tarts again, as soon as possible. Both of them. Tomato and spinach are the right combination with the three different cheeses. I really could eat a slice of each right now, while I’m waiting for the rain.

Spinach and Tomato Phyllo Tarts (freely adapted from Donna Hay)

Preparation time: 30 minutes

Cook time: 30 minutes

Serves 8 each tart

For the Spinach Tart

2 tbsp olive oil

1 sweet onion, chopped

4 cloves of garlic, minced

10 oz of frozen or fresh spinach

1/2 tsp salt

1 tbsp oregano

10 sheets of phyllo pastry

5 tablespoons of butter, melted

1 cup ricotta cheese

1 cup feta cheese

1 cup grated parmesan cheese

4 eggs

1/2 cup heavy cream

1/2 tsp salt

Pre-heat oven to 350F degrees. Grease a 13×9 or 13×7 tempered glass or steel baking pan with butter and set aside.

Prepare the spinach filling. In a skillet over the stove-top, heat the olive oil and sauté the onion and garlic until translucent and golden, about 5 minutes. Add the spinach and sauté just until tender (if frozen takes a little longer), just about 3 to 5 minutes. Add the salt and oregano and stir. Set aside.

In a large bowl mix the three cheeses and add the spinach mixture. In another bowl, whisk the eggs with the heavy cream and salt.

Now, prepare the phyllo dough. After being thawed according to the package directions, line the unrolled sheets in a dry surface and cover with a kitchen towel (that will keep the sheets from drying out).

Melt the butter in the microwave. Take one sheet under the kitchen towel (covering the other sheets right away) and line it in the pre-greased pan. Brush the sheet with butter. Take another sheet, cover the first one and grease with butter. Repeat the process until you used all the sheets, brushing the last sheet with butter as well.

Pour the spinach-cheese mixture on top of the sheets. Top with the egg mixture. Bake for about 30 minutes, or until the egg mix is well cooked.

For the Tomato Tart

5 tomatoes, peeled and sliced

10 sheets of phyllo pastry

5 tablespoons of butter, melted

1 cup ricotta cheese

1 cup feta cheese

1 cup grated parmesan cheese

4 eggs

1/2 cup heavy cream

1/2 tsp salt

1 tbsp oregano

The method is the same as for the spinach, only in this case there’s no need to saute anything. The instructions are the following:

Pre-heat oven to 350F degrees. Grease a 13×9 or 13×7 tempered glass or steel baking pan with butter and set aside.

Wash, peel the tomatoes (I use a knife and peel them like apples. If you’re not comfortable with this method, just boiled the tomatoes for about 30 seconds and then peeling is easy) and slice them all. Set aside.

In a large bowl mix the three cheeses. In another bowl, whisk the eggs with the heavy cream, salt and oregano.

Now, prepare the phyllo dough. After being thawed according to the package directions, line the unrolled sheets in a dry surface and cover with a kitchen towel (that will keep the sheets from drying out).

Melt the butter in the microwave. Take one sheet under the kitchen towel (covering the other sheets right away) and line it in the pre-greased pan. Brush the sheet with butter. Take another sheet, cover the first one and grease with butter. Repeat the process until you used all the sheets, brushing the last sheet with butter as well.

Pour the cheese mixture on top of the sheets. Line the tomatoes on top of the cheese mix and top everything with the egg mixture. Bake for about 30 minutes, or until the egg mix is well cooked.

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6 Responses to Spinach and Tomato Phyllo Tarts

  1. Elle at #

    Beautiful! Perfect for the summer, too.

  2. Stefania at #

    Una bella ricetta, ciao

  3. What a wonderful easy looking dish. Great pictures. Cannot wait to try this recipe.

  4. Phyllo dough is a miracle ingredient. These are super pretty!

  5. Looks like the perfect use for summer veggies! They look delicious :)