8 Sheets frozen phyllo dough;
-thawed
1/4 c Butter; melted
1/4 c Parmesan cheese; grated
1/2 c Onion; chopped
1 ts Fresh rosemary; snipped
1/4 ts Dried rosemary, crushed)
1 tb Olive oil
5 oz Frozen chopped spinach;
-thawed
(5 ozs is 1/2 of 1 package
-of spinach)
1/3 c Toasted pine nuts or walnuts
1 Egg
1 c Ricotta cheese
1/2 c Feta cheese; crumbled
1/4 c Oil pack sundried tomatoes;
-drained
1/4 ts Coarsely ground pepper
1 tb Parmesan cheese; grated
For crust: generously grease the bottom and sides of a 9″ springform pan.
Unfold phyllo; cover with plastic wrap or a damp towel to keep from drying
out. On a dry working suface, place one sheet of phyllo; brush with
butter. Top with another sheet of phyllo, brush with butter and sprinkle
with 1 tablespoon of Parmesan cheese. Repeat with remaining phyllo sheets,
butter & Parmesan. Using kitchen shears, trim phyllo into an 11″ circle.
Ease phyllo evenly into the prepared pan, pleating as necessary and being
careful not to tear the phyllo. Cover pan with damp towel; set aside.
For filling: cook onions and rosemary in olive oil in a medium saucepan
until onions are tender. Stir in spinach and pine nuts (or walnuts).
Spread in the phyllo lined springform pan. Set aside.
Lightly beat egg in a medium mixing bowl. Stir in ricotta, feta, tomatoes,
and pepper. Carefully spread over spinach mixture. Sprinkle with the 1
tablespoon of Parmesan cheese.
Place springform pan on a shallow baking pan on the oven rack. Bake in a
350 oven for 35 to 40 minutes or until center appears nearly set when
shaken.
Cool tart in springform pan on a wire rack for 5 minutes. Loosen sides of
pan. Cool 15 to 30 minutes more. Before serving, remove sides of the
springform pan. Serve warm. Makes 12 appetizer servings.
Yields
12 Servings