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Christiann’s Greek Lamb Phyllo Tart

What better way to soak up the last bit of summer than spending time outside and snacking on an easy, breezy savory treat? We highly recommend diving into Christiann Koepke’s showstopping Greek Lamb Phyllo Tart. From its crispy phyllo crust covered in creamy feta cheese, to the blend of savory Greek ground lamb and fresh tomatoes & cucumbers that sit on top, it’s the simple summer appetizer you won’t be able to get enough of. Pro tip: add some zesty tzatziki sauce on the side for dipping.

Ready to try it for yourself? Read on to get the full breakdown from Christiann on how to craft this truly tasty tart.


This Greek Lamb Phyllo Tart is made with layers of flaky, golden Athens® Phyllo Dough and is full of Mediterranean flavors. Piled high with oregano-spiced lamb, creamy feta, crisp cucumbers and diced tomatoes, it’s an appetizer everyone will want a piece of!

 

Assembling a Phyllo Tart Crust

Part of what makes this tart so tasty and full of texture is its layered phyllo dough crust, which is easier to put together than you might think!

Athens® Phyllo Dough comes in ready-to-use rolls of phyllo dough sheets. Unroll one and cover the phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. To build a sturdy base for your tart, you’ll begin by overlapping sheets of phyllo dough. You’ll want to work quickly here, as phyllo can dry out quickly.

First, take 3-4 phyllo dough sheets and place them in a lightly greased baking dish or oven-safe skillet. Then, perpendicularly stack another 3-4 sheets on top. Repeat this process, crisscrossing each stack of phyllo sheets, until you’ve built a thick base. It is key that you crisscross the layers of phyllo dough sheets because it will prevent the crust from breaking when you top it with the feta garlic yogurt and tender spiced lamb. At a minimum, the base should include 10-12 phyllo dough sheets and about 4 crisscrossed layers. When you’ve built the crust to your desired level of thickness, place it in the oven.

You’ll see the phyllo crust turn golden brown and crispy. The layers will fan out a bit over the edge of your baking dish, making the tart all the more beautiful!

 

Building the Greek Lamb Phyllo Tart

Once the crust has finished baking and you have the juicy spiced lamb filling and puréed feta yogurt ready, begin assembling the tart. First, spread a thick layer of the feta yogurt over the crust. Don’t worry if there are some chunks!

Afterward, pile on the ground lamb and sprinkle the fresh diced tomatoes, cucumbers, parsley and remaining feta cheese on top. Finally, fill a dip bowl full of tzatziki sauce to complete the meal.


Greek Lamb Phyllo Tart Recipe

Ingredients (serves 8):

  • 1 roll Athens® Phyllo Dough (9”x14”)
  • ½ cup olive oil, plus more for brushing
  • 3 cloves garlic, minced
  • ¾ pound ground lamb
  • ½ teaspoon salt
  • ¼ teaspoon cracked pepper
  • 1 teaspoon traditional Greek seasoning (or similar spice)
  • 1 pinch red pepper flakes (optional)
  • 1½ cups feta cheese, divided
  • 1½ tablespoons lemon juice, freshly squeezed
  • 1 pinch garlic paste
  • ¾ cup Greek yogurt
  • 1 cup tomatoes, diced
  • 1 small bunch parsley, lightly torn
  • English cucumber, sliced
  • 1, 8-ounce container tzatziki sauce

Directions:

  1. Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
  2. Lightly grease a medium to large cast-iron skillet or baking dish. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out.
  3. Working quickly to prevent drying, layer 3-4 phyllo dough sheets inside the prepared baking dish. Lay another 3-4 sheets on top perpendicular to the stack below it. Crisscrossing the layers like this will prevent cracks in the middle. Repeat this process until you’ve made a thick crust, about 10-12 sheets minimum and about 4 crisscrossed layers.
  4. Coat the top of the phyllo dough crust with olive oil, all the way out to the edges. Place into oven and until golden brown, about 17-22 minutes.
  5. While the phyllo crust bakes heat a cast-iron skillet with a drizzle of olive oil over medium heat. Stir in the garlic and sauté for 1-2 minutes. Add in the ground lamb, stirring until lightly browned. Stir in the spices, then remove from heat.
  6. In a food processor, add ½ cup feta, lemon juice, 2 tablespoons olive oil, garlic paste and Greek yogurt. Pulse until the mixture reaches your desired consistency. Keeping it a bit chunky adds a nice texture.
  7. Assemble the lamb tart by spreading the feta mixture evenly on the baked phyllo crust, then topping it with the lamb. Sprinkle on the fresh tomatoes, cucumber, parsley and remaining feta. Cut into squares and serve with a bowl of tzatziki sauce for dipping.

For more phyllo tart recipes, check out our Pinterest board or our recipe library. Be sure to sign up for our newsletter for monthly inspiration as well! 

To view more of Christiann Koepke’s content, visit her site and follow her on Instagram (@christiannkoepke).