The phyllo shell is as savory as the filling.
8 sheets frozen phyllo dough, thawed
¼ cup melted Olive Oil Butter (p. 3)
5 tablespoons grated fresh Parmesan cheese
½ cup chopped onion
1 teaspoon minced fresh rosemary, or ¼ teaspoon crushed dried rosemary
1 tablespoon extra virgin olive oil
5 ounces frozen chopped spinach, thawed, drained
⅓ cup toasted pine nuts or chopped walnuts
1 egg
1 cup ricotta cheese
½ cup crumbled feta cheese
¼ cup chopped sun-dried tomatoes
¼ teaspoon coarsely ground black pepper
Unfold the phyllo dough; cover with a damp towel to keep from drying out. Place 2 sheets of phyllo on a dry working surface. Brush with 1 tablespoon of the Olive Oil Butter; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat the phyllo, Olive Oil Butter, and Parmesan cheese layers three times. Trim the stacked dough into an 11-inch circle with kitchen shears. Generously grease the bottom and side of a 9-inch springform pan. Ease the dough circle evenly into the prepared pan, pleating as necessary and being careful not to tear the dough. Cover the dough-lined pan with a damp towel until ready to fill.
Sauté the onion and rosemary in extra virgin olive oil in a medium saucepan over medium-low heat for 5 minutes or until onion is tender. Stir in the spinach and pine nuts. Spread the spinach mixture in the phyllo shell. Place the egg in a medium mixing bowl and beat lightly. Stir in the ricotta, feta, sun-dried tomatoes, and black pepper. Spread the ricotta mixture carefully over the spinach mixture. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
Set the pan on a baking sheet. Bake at 350 degrees for 35 to 40 minutes or until center appears nearly set when lightly shaken. Remove to a wire rack to cool for 5 minutes. Use a kitchen knife to loosen the tart from the side of the pan. Let cool for 15 to 30 minutes longer. Remove the side of the pan. Serve warm.
Yield: 12 servings
Adapted from a recipe found on RecipeSource.com