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A sliced golden-brown one-pan feta filo tart on a wooden board showing spinach, feta, and sun-dried tomato filling.

One-pan feta filo tart recipe

A modern, rustic spin on classic Greek Spanakopita featuring paper-thin crispy filo, tangy Greek feta, earthy spinach, sweet sun-dried tomatoes, and toasted pine nuts baked to golden perfection in one pan.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Pastry Base & Brushing:
  • - 1/2 pack approx. 125g-135g Filo pastry sheets, completely thawed
  • - 50g Unsalted butter melted
  • - 2 tbsp Olive oil reserved from sun-dried tomato jar or Extra Virgin Olive Oil
For the Mediterranean Filling:
  • - 300g Fresh baby spinach or 10 oz frozen chopped spinach, thawed and squeezed dry
  • - 100g Authentic Greek feta cheese roughly crumbled
  • - 80g Sun-dried tomatoes in oil drained and roughly chopped
  • - 50g Pine nuts toasted (divided)
  • - 2 Large eggs lightly beaten
  • - 1 Lemon zested
  • - 1 tsp Dried oregano
  • - 1/16 tsp Ground nutmeg
  • - Salt and freshly ground black pepper to taste

Method
 

Toast Pine Nuts & Wilt Spinach:
  1. Place a dry pan over medium heat and toast 50g pine nuts for 1-2 minutes until golden and fragrant. Transfer to a dish to cool. Heat 1 tbsp oil in the pan, add 300g fresh baby spinach in batches, and toss until fully wilted.
Moisture Extraction (Crucial):
  1. Transfer wilted spinach to a fine sieve or clean tea towel. Squeeze out all excess moisture thoroughly. Roughly chop the dry spinach.
Prepare the Filling:
  1. In a large bowl, whisk beaten eggs, lemon zest, dried oregano, and nutmeg. Fold in squeezed spinach, crumbled feta, chopped sun-dried tomatoes, and 35g toasted pine nuts (reserve 15g for topping). Season with black pepper and salt.
Build Filo Base:
  1. Preheat oven to 180°C (350°F Fan). Lightly grease an 8-inch skillet or springform pan with the melted butter and oil mixture. Lay down 1 sheet of filo, leaving edges hanging over pan sides. Brush with butter mix. Rotate pan and lay down 4-5 more sheets, brushing between each.
Fill & Wrinkle Top:
  1. Spoon spinach-feta mix evenly onto pastry base. Pull overhanging filo edges inward, scrunching and bunching gently over filling to create textured golden peaks. Brush top generously with remaining butter mixture.
Bake to Golden Perfection:
  1. Bake for 30–35 minutes until crust is deep golden brown and crisp. Scatter reserved 15g toasted pine nuts over the ruffled crust. Rest 10 minutes before slicing into wedges.

Notes

- Damp Towel Technique: Always keep unrolled filo dough covered with a damp tea towel while working to keep sheets pliable.
- Reheating Tip: Crisp leftovers in a 180°C oven for 8 minutes. Avoid microwave reheating to preserve crunch.