Spinach and Feta Filo Tarts
Ingredients
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9 ounces frozen spinach
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½ cup crumbled feta cheese
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½ cup whole milk
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1 large egg
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3 tablespoons chopped green onion
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1 tablespoon chopped dill fronds
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1 teaspoon lemon zest
Tools
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medium bowl
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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pastry brush
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liquid measuring cup
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cooling rack
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June Oven
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June Egg Pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.
June Oven
Make the filling
Finally chop the drained spinach with a knife and add it to a medium bowl--you should have about ½ cup of chopped spinach. Break up any large pieces of feta, then add to the same bowl. Add the milk, egg, green onion, dill, lemon zest (if using), salt and pepper. Mix well and set aside.
chopping board
knife
medium bowl
9 ounces frozen spinach
½ cup crumbled feta cheese
½ cup whole milk
1 large egg
3 tablespoons chopped green onion
1 tablespoon chopped dill fronds
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
liquid measuring cup
measuring cups
measuring spoons
spatula
Grease the egg pan
Brush each egg pan well lightly with butter.
June Egg Pan
pastry brush
3 tablespoons melted unsalted butter
Start stacking the pastry
Working quickly, unfold 1 filo sheet on a work surface. Brush it all over with a thin layer of butter. Lay another filo sheet over the top and brush with butter. Repeat with one more sheet of filo to make 3 layers, leaving the top sheet unbuttered. Slice the stack of filo in half lengthwise to create 2 stacks of 3 sheets of filo. Brush the top of one stack with butter, then layer the unbuttered stack on top of the buttered stack, creating one stack of 6 layers. Cut that filo stack into 3 equal pieces so you have 3 squares or rectangles no more than 5” and no less than 4½” long on any side. Trim any rough edges and lay a damp towel over the squares to prevent them from drying out.
9 sheets store-bought filo
Finish stacking the pastry
Repeat this sequence once more, so you have 6 squares or rectangles no more than 5” and no less than 4½ long on any side. You may not use all of the butter.
Shape and fill the tart shells
Place a pastry square in each buttered egg pan well. Use your fingers to press the pastry into the well to line it. Divide the filling between the wells, ensuring both the liquids and solids are evenly distributed, about ¼ cup per well.
Tuck the pastry edges in
Using your fingers, gently tuck and ruffle excess pastry hanging over the edges of the tarts to form a rumpled, rustic tart rim. Brush any excess butter over the edges. Sprinkle the Parmesan over the tarts, dividing it evenly between them, about 1 teaspoon per tart.
2 tablespoons grated Parmesan
Bake the tarts
Set the egg pan on the middle shelf of the oven. Cook the tarts 20 minutes, until the crust is golden and crispy and the filling is firm and has puffed on top. June will notify you when the tarts are ready. If desired, follow on-screen instructions to continue cooking.
Cool slightly and serve
When June notifies you, remove the egg pan from the oven and set it on a cooling rack. Allow the tarts to cool at least 1 minute in the pan before carefully unmolding with a rubber spatula. Serve hot or warm.
cooling rack