Spinach And Feta Phyllo Tart
13
- Prep Time35 min
- Total Time1 h 40 min
- Makes8 servings
(Photo: Michael Graydon)
Ingredients
2 300-g pkgs frozen leaf spinach, thawed
1/2 250-g pkg cream cheese, at room temperature
1/2 sweet onion, finely chopped
2 eggs, lightly beaten
1 1/2 cups crumbled feta
1/2 cup chopped fresh dill
1/2 tsp salt
1/4 tsp freshly grated nutmeg
10 sheets frozen phyllo pastry, thawed and divided
1/3 cup butter, melted
Instructions
PREHEAT oven to 375F. Lightly spray a 9-in. springform pan with oil. Place thawed spinach in a strainer and rinse under cold water. Squeeze spinach very well to remove all excess moisture. Pat dry with paper towels, then finely chop. It should measure about 2 cups.
STIR cream cheese with onion in a large bowl until combined. Stir in eggs, feta, dill, salt and nutmeg. Add spinach and stir very well to incorporate.
PREPARE phyllo-pastry shell according to instructions (below), using 8 of the phyllo sheets. Turn spinach mixture into the phyllo-lined pan. Smooth top. Brush remaining 2 phyllo sheets, 1 at a time, with butter. Cut each sheet into 4 pieces. Scrunch each gently with fingertips to form loose balls. Place on filling in a circular pattern. Lightly brush tops with any remaining butter.
LOOSELY lay a piece of foil overtop. Bake in bottom of oven (removing foil after 40 min) until phyllo is golden all over and the tip of a knife inserted into centre of filling and held for 10 sec, comes out hot, about 1 hour. Cool on a rack 5 min. Release springform ring and remove to a serving plate. Use a sharp knife to cut into wedges.
Nutrition (per serving)
Calories 329, Protein 11g, Carbohydrates 22g, Fat 23g, Fibre 3g, Sodium 771mg.
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