What happens when you find a half-full bag of sun dried tomatoes in your pantry, a half block of feta about to expire in your fridge, and a roll of filo (phyllo) dough in your freezer left over from who knows what? You make this Feta and Sun Dried Tomato Tart, that’s what!
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.
Here’s the printable recipe for this super easy feta and sun dried tomato tart!Print
Feta and Sun Dried Tomato Tart
This Feta and Sun Dried Tomato Tart recipe is the perfect vegetarian appetizer or light meal. It’s easy to make using filo (phyllo) dough, or even puff pastry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6
- Method: Baked
- Cuisine: Mediterranean
- 2 eggs, beaten
- 5 oz. feta cheese, crumbled
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped sun dried tomatoes
- 1 tablespoon roughly chopped fresh oregano (or 1 teaspoon dried)
- kosher salt and black pepper, to taste
- 8 oz. filo (phyllo) dough
- 4 tablespoons butter, melted, plus more if needed
- Fresh herbs, micro greens, or baby arugula, for garnish (optional)
- Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
- In a small bowl, mix together the eggs, feta cheese, onion, sun dried tomatoes, and oregano. Season with salt and pepper.
- Place one layer of filo dough on prepared baking sheet. Brush carefully with some of the melted butter, making sure to coat every part of it (otherwise the filo dough won’t stick and the tart will flake apart). Add another layer, brush with butter, and continue layering until all filo has been used. Add a generous amount of melted butter on the final layer, especially on the edges.
- Spread the feta and sun dried tomato mixture evenly on top of the filo in a thin layer, leaving a 1/2-inch border on all sides.
- Bake at 375 degrees for 20-30 minutes, or until golden brown.
- Allow to cool for a few minutes, then cut into 6 pieces (or more if serving as an appetizer).
- Serve garnished with fresh herbs, micro greens, or baby arugula, if desired.
- You can make this with puff pastry instead of filo dough for a faster, easier option. Just unroll the puff pastry onto the prepared baking sheet, rolling it out a bit to make it flatter and larger. Using a sharp knife, score a border about 1/2″ away from the sides. Spread the filling within the scored line and bake as directed.
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- Serving Size: 1 slice
- Calories: 278
- Sugar: 1.4 g
- Sodium: 534 mg
- Fat: 17.2 g
- Saturated Fat: 9.5 g
- Carbohydrates: 23 g
- Fiber: 1.4 g
- Protein: 8.3 g
- Cholesterol: 96 mg