Spinach and feta phyllo tart
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1 h 40 min
2 300-g pkgs
1/2 250-g pkg
, at room temperature
, finely chopped
, lightly beaten
1 1/2 cups
, 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.