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Spinach and feta phyllo tart

6

  • Prep Time35 mins
  • Total Time1 hr 40 mins
  • Makes8 servings
Spinach and feta phyllo tart

Michael Graydon

Chatelaine Triple Tested

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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