Tomato Tart With Fillo and Feta Cream

  • PrepTime: 20 Mins
  • CookTime: 45 Mins
  • TotalTime: 1 Hrs 5 Mins


  1. 4 ounces feta cheese, crumbled
  2. 1/4 cup cream cheese, room temperature
  3. 1/2 teaspoon za'atar seasoning
  4. 1/4 teaspoon dried oregano
  5. 2 to 4 tablespoons milk, as needed
  6. 12 sheets fillo pastry, defrosted according to package directions
  7. 2 to 3 tablespoons melted unsalted butter, or olive oil
  8. 1 to 2 cups cherry tomatoes, halved
  9. 1 tablespoon chopped fresh parsley


  1. Gather the ingredients.
  2. Position a rack in the center of the oven and heat to 350 F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Add the feta, cream cheese, za'atar, dried oregano, and 2 tablespoons of milk to a food processor. Puree until smooth, adding an additional tablespoon or 2 of milk if needed to get a creamy, spreadable texture. Note that the mixture will be quite salty but it will also provide the seasoning for the pastry and tomatoes.
  4. On the prepared baking sheet, gently brush a layer of fillo pastry with the melted butter, top with another layer and repeat until all the layers are used.
  5. Spread the feta cheese mixture over the top layer of fillo, leaving about a 1 1/2-inch border on all sides.
  6. Spread the tomatoes on evenly over the feta mixture. Fold up the sides of the fillo to create a rectangular tart with an edge. Brush any exposed dough edges with some of the melted butter.
  7. Bake until the pastry is a light golden brown, 35 to 45 minutes. Top with the parsley and serve.