Asparagus and Feta Tartlet with Phyllo Crust

These asparagus and feta tartlets feature crisp phyllo dough, tender asparagus, and tangy feta cheese in a light, custard-style filling. Perfect as an elegant appetizer or a light brunch dish, they’re simple to prepare and bursting with seasonal flavor.

Why You’ll Love This Recipe

• Delicate and flaky phyllo crust that looks and tastes gourmet
• Perfect for spring and summer gatherings
• Naturally vegetarian and easy to adapt
• Quick to assemble and bake
• Great way to showcase seasonal asparagus

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 medium asparagus spears (about 4 oz), ends trimmed
• Olive oil spray
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 1⅓ ounces crumbled feta cheese
• 6 tablespoons half-and-half
• 1 large egg
• 1 tablespoon chopped fresh dill
• 4 sheets phyllo dough

directions

1. Preheat oven to 350°F. Lightly spray six muffin-tin cups with olive oil.
2. Cut asparagus tips (1.5 inches) and dice remaining stalks into 1-inch pieces.
3. Heat a skillet with olive oil spray over medium-high heat. Sauté diced asparagus and garlic for 2 minutes. Add lemon juice and 1 tablespoon water, cover, and cook for 1 more minute. Remove asparagus with slotted spoon; reserve any liquid.
4. Layer 2 phyllo sheets, spraying each lightly with oil. Cut into squares to line muffin cups. Press one square into each cup to form the crust.
5. Evenly divide sautéed asparagus and crumbled feta among the cups.
6. In a bowl, whisk half-and-half, egg, dill, and reserved pan juices. Pour about 3½ tablespoons of the mixture into each tartlet. Top each with 2 asparagus tips.
7. Bake for 30 minutes, until the filling is set and phyllo is golden and crisp.
8. Let cool slightly before serving.

Servings and timing

• Servings: 6 tartlets
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

Variations

• Substitute goat cheese for feta for a milder flavor
• Use zucchini or spinach if asparagus is out of season
• Add chopped sun-dried tomatoes for extra flavor
• Top with grated Parmesan before baking
• Make in mini muffin tins for bite-size party appetizers

storage/reheating

• Store in the refrigerator in an airtight container for up to 2 days
• Reheat in a 350°F oven for 5–10 minutes to crisp the phyllo
• Not recommended for freezing due to phyllo texture changes

FAQs

How do I keep phyllo dough from drying out?

Cover unused phyllo sheets with a damp towel while you work and spray each sheet lightly with oil.

Can I use frozen asparagus?

Yes, just thaw and pat dry before using. Cook as directed in the skillet.

Are these tartlets freezer-friendly?

Not ideally—phyllo tends to lose its crispness when frozen and reheated.

Can I use a different type of cheese?

Absolutely—goat cheese, ricotta, or even shredded Gruyère can work well.

Can I make these ahead of time?

You can prep the filling and phyllo cups separately ahead, then assemble and bake just before serving.

Do I need to pre-bake the phyllo crust?

No, the phyllo bakes perfectly with the filling in these tartlets.

What’s the best way to trim asparagus?

Simply bend each stalk near the bottom—it will snap naturally at the tender point.

Can I double the recipe?

Yes, just use a second muffin pan or bake in batches.

Are these suitable for vegetarians?

Yes, they are completely vegetarian.

How many calories are in each tartlet?

Each tartlet contains approximately 91 calories.

Conclusion

Asparagus and Feta Tartlets with Phyllo Crust offer a delicious combination of crisp, flaky layers and a creamy, savory filling. These individual tarts are as impressive to serve as they are simple to make—perfect for springtime brunches, special occasions, or a light yet elegant meal.

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