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Greek Sweet Potato and Feta Tart
5 from 16 votes

Greek Sweet Potato and Feta Tart

The Greek Sweet Potato and Feta Tart features roasted sweet potato cubes combined with sautéed onions, crumbled feta, eggs, milk, and herbs, baked in olive oil-brushed phyllo dough layers with a sprinkling of Parmesan on top. The tart balances sweet and savory flavors with the herbaceous notes of herbes de Provence and the flaky texture of the phyllo crust.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 8 pieces
Course: Main Course
Cuisine: Mediterranean, Greek

Ingredients

  • 2 pounds sweet potato 850 grams- about 3 medium potatoes
  • ¼ cup olive oil plus ¼ cup more for brushing the phyllo
  • 1 onion medium, diced
  • 7 ounces feta cheese 200 grams, crumbled
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon herbes 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
  • black pepper freshly ground
  • 6 phyllo dough defrosted if you using frozen
  • 1 tablespoon Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Preheat oven at 400 degrees F (200 C).
  2. 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).
  3. In the meantime sauté the onion in 2 teaspoons of olive oil until translucent.
  4. 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.
  5. 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. * If you are using homemade phyllo see notes.
  6. Empty the sweet potato mixture in the pan, spreading it evenly with a spatula. Sprinkle with parmesan.
  7. Cover the tart loosely with aluminum foil and bake for about 20 minutes. Remove aluminum foil and bake for another 20-25 minutes.
  8. Remove from oven and let it cool before slicing.

Notes

  • When using homemade phyllo dough, apply only one layer at the tart bottom, brush with olive oil, and increase baking time by 10 to 15 minutes.