2 300-g pkgs
frozen leaf spinach, thawed
1/2 250-g pkg
cream cheese, at room temperature
sweet onion, finely chopped
eggs, lightly beaten
1 1/2 cups
chopped fresh dill
freshly grated nutmeg
frozen phyllo pastry, thawed and divided
- 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.
Protein 11 g
Carbohydrates 22 g
Fat 23 g
Fibre 3 g
Sodium 771 mg
How to make a phyllo tart shell