If you’re familiar with Greek food, you know that feta and filo dough are the building blocks to all kinds of delicious food, such as spanakopita (spinach pie) or tyropita (cheese pie). In both traditional recipes, feta is mixed with eggs for a quiche-like filling, then stuffed inside triangles of filo dough or in-between layers like a casserole. This open-faced filo tart is less time consuming than forming individual triangles. I love the flakiness of filo dough, and the fact that every single layer is coated in butter (YUM). But filo dough can be a bit difficult to work with if you aren’t familiar with it. It’s super thin, dries out quickly, and tends to crumble if you don’t work quickly. If you want an even easier option, you can make this recipe with puff pastry instead (see recipe notes).
I’m calling this a tart, but it’s also very similar to a pizza. Crispy crust, tomatoes, and cheese… I actually think I need to make a pizza version of this soon! One thing I love about this recipe is that there is barely any clean up. Because it bakes on parchment paper, it makes clean up a breeze. You form the tart directly on the prepared baking sheet- each layer of filo is brushed with melted butter (don’t skimp on this part or the dough will be dry!), then topped with a simple mixture of eggs, feta cheese, sun dried tomatoes, onions, salt, pepper, and some fresh oregano. Or, you can use dried oregano or thyme. Or no herbs at all. This recipe is super forgiving. The eggs help bind everything together and create a beautiful, golden brown topping to the tart. I’ve seen similar recipes that use ricotta or cream cheese in a similar manner, in order to create a spreadable topping.
I think this feta and sun dried tomato tart would be amazing piled high with fresh baby arugula and drizzled with extra-virgin olive oil, salt, and pepper. But I used micro greens- my first garden harvest of the season! Really, this is just a result of me having to thin out my arugula and mesclun greens mixture because when I planted the seeds, I sprinkled the whole packet at once in a small section. There were WAY too many plants. That’s what happens when you’re fairly new to gardening and you’re 7 months pregnant (now 8!). You can also garnish it with chopped fresh herbs, like basil or parsley. Yum. And you can cut it into large pieces as a light meal, or into smaller pieces as a fun appetizer. Try this puff pastry asparagus tart, too, and this puff pastry baked brie en croûte! Here’s the printable recipe for this super easy feta and sun dried tomato tart!
