fresh herbs, micro greens, or baby arugulafor garnish (optional)
Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
In a small bowl, mix together the 2 eggs, feta cheese, onion, sun dried tomatoes (1/4 cup), and oregano (1 tablespoons fresh, 1 teaspoon dried). 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.
Time saving tip: 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.
The provided nutrition information 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.