Whip up this easy tart by topping our flaky phyllo dough sheets with feta, delicata squash, kalamata olives and herbs. Recipe by Jodi Moreno of What’s Cooking Good Looking? blog.
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Extra virgin olive oil
- 8 ounces feta cheese
- 1 small delicata squash, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 12 kalamata olives, sliced
- 1 tablespoon fresh oregano
- Salt and pepper, to taste
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
To assemble the crust, prepare a parchment lined baking sheet. Gently unroll the phyllo dough onto the parchment, and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent them drying out.
Have another baking sheet nearby (this will be to cook the tart). Place a piece of phyllo onto that baking sheet and brush with olive oil. Continue this process laying one on top of the other, until 9 sheets have been brushed with the oil. Do not brush the final 10th sheet with the oil.
Toss the delicata with the 2 tablespoons of olive oil and the lemon juice and set aside.
Spread the feta cheese from the middle out, leaving a 2″ border around the edges. Then layer the olives, and then the squash, and lastly the oregano. Season with salt and pepper. Bake for 12-15 minutes, until the edges are golden brown and the cheese is melted. Cut into squares and serve warm.