Greek Sweet Potato and Feta Tart (Recipe)

January 9, 2022

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Greek Sweet Potato and Feta Tart (Recipe)

Ingredients

2 pounds sweet potatoes 850 grams- about 3 medium potatoes

¼ cup extra virgin olive oil (I use Kasandrinos) + ¼ cup more for brushing the phyllo

1 medium onion diced

7 ounces crumbled feta 200 grams

2 eggs

¼ cup milk
1 tablespoon herbs de Provence a mixture of marjoram, rosemary, thyme, and oregano or just 1 1/2 teaspoon rosemary if you prefer its aroma.

½ teaspoon salt

freshly ground pepper

6 sheets phyllo defrosted if you using frozen

1 tablespoon grated parmesan

Instructions

Preheat oven at 400 degrees F (200 C).

Chop the sweet potatoes in small cubes about ½ inch cubes. Place in bowl and drizzle 1 ½ tablespoon olive oil, mix until all pieces are coated with the oil. Spread in a pan and roast for 20-25 minutes. Remove and set aside, lower oven temperature to 350 F (180 C).

In the meantime sauté the onion in 2 teaspoons of olive oil until translucent.

In a large bowl mix the crumbled feta, eggs, milk, 1 tablespoon herbs de provence , 1 teaspoon salt, freshly ground pepper, 1 ½ tablespoon olive oil. Add the onion (let it cool a few minutes before adding) and the sweet potato cubes. Mix gently and set aside.

Brush a 10 inch tart pan with olive oil. Place 6 sheets of phyllo in the pan, brushing each layer with olive oil. Cut off the leftover pieces hanging over the sides of the pan. Empty the sweet potato mixture in the pan, spreading it evenly with a spatula. Sprinkle with parmesan.

Cover the tart loosely with aluminum foil and bake for about 20 minutes. Remove aluminum foil and bake for another 20-25 minutes.

Remove from oven and let it cool before slicing.

Enjoy!!!

Servings : 8 pieces
Ready in : 1 hour 10 minutes
Course : Entree
Recipe Type : Greek, Mediterranean, Vegetarian

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