Za'atar and Feta Tart

Za'atar and Feta Tart

with Spinach Salad and Sliced Almonds

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There’s nothing like a free-form tart to make you feel a bit fancy at dinnertime. This colourful beauty is all about the tender ribbons of zucchini, the sweetness of roasted shallots and the salty finish of feta. It’s unbeatable!

Tags:Eat First
Allergens:Sesame/SésameWheat/BléMilk/LaitTree Nut/NoixSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g


50 g


1 tbsp

Za'atar Spice


170 g

Phyllo Pastry


½ cup

Feta Cheese, crumbled


113 g

Baby Spinach

113 g

Cherry Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Balsamic Vinegar


1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1.5 tbsp


Not included in your delivery

2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories686 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber9 g
Protein21 g
Cholesterol23 mg
Sodium912 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Silicone Brush
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 425°F (to bake the tart). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Slice the zucchini into 1/8-inch rounds. Peel, then thinly slice the shallot(s) into 1/4-inch slices. Cut the tomatoes in half. In a medium bowl, toss together the shallots and half the spinach. Set aside.


Unroll the phyllo pastry. On a parchment-lined baking sheet, arrange 2 phyllo sheets. (On a second baking sheet, transfer another two sheets for 4 ppl.) Brush the stack(s) with 2 tsp oil. Continue layering 2 phyllo sheets on top of each other, brushing 2 tsp oil between each layer, until the stack(s) are 10 sheets high.


Top the phyllo stack(s) with the spinach-shallot mixture. Layer zucchini rounds on top. Sprinkle over the feta and 1/2 tbsp za'atar (1/2 tbsp per stack for 4 ppl). Season with salt and pepper. Fold in edges to create a 1-inch pastry border, pressing firmly to stick. Brush border(s) with 2 tsp oil. Bake tart in the middle of oven until phyllo is golden-brown, 16-17 min.


Meanwhile, heat a medium non-stick pan over medium heat. When the pan is hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from the heat and transfer the almonds to a plate. Set aside.


In the same medium bowl from Step 1, whisk together the mustard, remaining za'atar, 1 tbsp honey (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl), season with salt and pepper. In a small bowl, reserve 2 tbsp of the dressing (dbl for 4 ppl). Set aside. Add the remaining spinach and tomatoes into the medium bowl with the dressing and toss to combine.


Cut the tart(s) into squares, then divide between plates. Serve with the spinach-tomato salad. Sprinkle the almonds over the salad. Drizzle the reserved dressing from the small bowl over the tart.