Equipment
Ingredients
Crust
- 200 g phyllo dough, thawed
- 100 g unsalted butter, melted
Filling
- 250 g feta cheese, crumbled
- 200 g whole milk ricotta cheese, drained
- 50 g pecorino romano cheese, finely grated
- 3 large eggs, room temperature
- 15 g fresh flat-leaf parsley, finely chopped
- 15 g fresh mint, finely chopped
- 10 g fresh tarragon, finely chopped
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 342 kcal
- Protein
- 13 g
- Carbohydrates
- 18 g
- Fat
- 25 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 624 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 143 mg
- Potassium
- 187 mg
- Calcium
- 310 mg
- Iron
- 2.2 mg
- Magnesium
- 27 mg
- Phosphorus
- 253 mg
- Zinc
- 1.6 mg
- Vitamin A
- 205 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.54 mg
- Niacin
- 1.4 mg
- Folate
- 47 mcg
- Water
- 65 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190 C (375 F). Brush the inside of a 23cm loose-bottom tart pan with a small amount of the melted butter.
In a large mixing bowl, thoroughly whisk the eggs. Add the crumbled feta, drained ricotta, grated pecorino, chopped parsley, mint, tarragon, and black pepper. Stir until the mixture is evenly combined.
Keep the unrolled phyllo dough covered with a damp towel to prevent drying. Place one sheet of phyllo across the tart pan, pressing gently into the bottom and sides, leaving the edges overhanging. Brush lightly with melted butter.
Repeat with the remaining phyllo sheets, rotating each new sheet slightly to create an overlapping starburst pattern around the edges. Brush every layer with butter.
Pour the cheese and herb filling into the prepared crust, spreading it into an even layer. Gently fold the overhanging phyllo edges inward over the outer perimeter of the filling to create a rustic, crumpled crust. Brush the top folded edges with any remaining butter.
Bake in the preheated oven for 35 to 40 minutes, or until the filling is puffed and set in the center, and the phyllo pastry is a deep golden brown.
Remove the tart from the oven and allow it to rest in the pan for at least 10 minutes. This allows the filling to firm up. Carefully remove from the tart pan, slice, and serve warm or at room temperature.
Chef's Notes
- Clarified butter yields an even crispier phyllo crust than standard melted butter because the water solids have been removed.
- The combination of mint, parsley, and tarragon provides a classic Mediterranean profile, but dill or fresh oregano make excellent substitutions if needed.
- For the cleanest slices, use a serrated knife and cut using a gentle sawing motion to cut through the crispy phyllo without squashing the delicate filling.
- Make sure your eggs and dairy are close to room temperature before mixing to ensure a smooth, homogenous filling that bakes evenly.
Storage
Refrigerator: 3 days — Store in an airtight container. Crust will lose crispness over time.
Reheating: Reheat slices in a 175 C oven for 10-12 minutes to help recrisp the pastry.
Troubleshooting
Phyllo dough is cracking and crumbling while assembling
Cause: Dough dried out from exposure to air
Fix: Brush the cracked pieces heavily with butter and patch them together; the baked result will still be flaky and structural
Prevention: Always keep unused phyllo covered with plastic wrap or a slightly damp kitchen towel while working
Soggy bottom crust
Cause: Ricotta was too wet or tart was not baked on the lowest oven rack
Fix: Return to the oven on the lowest rack for an additional 5 minutes
Prevention: Ensure ricotta is well-drained. Bake the tart on the bottom third of the oven to concentrate heat on the base
Top edges of phyllo burning before filling sets
Cause: Oven hot spots or edges protruding too high
Fix: Tent the edges loosely with aluminum foil for the remainder of the baking time
Prevention: Keep the folded edges relatively compact when finishing the assembly
Cultural Context
Savory pies, known as 'pites' in Greek cuisine, are a cornerstone of Mediterranean cooking. Traditional variations like Tiropita (cheese pie) rely heavily on combinations of tangy sheep's milk cheeses and crisp, paper-thin phyllo dough. This modern tart pays homage to those rustic origins while presenting it in an elegant, open-faced format perfect for brunch.
