Ingredients for Tomato Feta Greek Yogurt Phyllo Tart
- 4 ounces feta cheese
- Greek Yogurt
- 1 large egg
- Of Fresh Mint
- Pinch of black pepper
- Phyllo Pastry Sheets
- Olive oil, for brushing
- 1 pint cherry or grape tomatoes
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How to Make Tomato Feta Greek Yogurt Phyllo Tart
- Preheat oven to 350°F (175°C).
- In a medium bowl, crumble 4 ounces of feta cheese with a fork. Add 1/2 cup plain Greek yogurt and 1 large egg. Mix well.
- Stir in 2 tablespoons chopped fresh mint and a pinch of black pepper.
- Set the feta mixture aside.
- Slice 1 pint of cherry or grape tomatoes thinly.
- Lightly grease a small baking pan (approximately 8x8 inches or similar size) with olive oil.
- Lay the first sheet of phyllo pastry in the prepared pan, brushing lightly with olive oil.
- Repeat layering 6-7 sheets of phyllo, brushing each sheet with olive oil to prevent dryness.
- Gently fold and crimp the edges of the phyllo to create a border around the tart.
- Evenly spread the feta and yogurt mixture over the phyllo base.
- Arrange the sliced tomatoes on top of the feta mixture.
- Bake for 30 minutes.
- For a extra crispy crust, move the tart to the bottom rack of the oven for the last 5-10 minutes of baking.
- Let cool slightly before serving. Enjoy warm or at room temperature (even better the next day!).
Nutrition Information (Approximate per serving)
Sodium
124 g
Sugar
66g
Fat
174g
Carbs
27g
