Christine's Rosemary-scented Vegetable Phyllo Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
• 1/4 cup fresh rosemary (or 2 tbs dried)
• 1 medium onion
• 3 garlic cloves (pressed or minced)
• 1/2-1 cup feta cheese, crumbled
• 1/2 cup skim milk
• 1 teaspoon salt, more to taste
• 1 teaspoon pepper
• 1 teaspoon olive oil
• 1/2 cup wine
• 4 medium zucchini, sliced on the diagonal
• 2 medium onions, peeled, sliced and separated into rings
• 1 lb mushroom, sliced
• olive oil flavored cooking spray or olive oil
• 1 (1 lb) box phyllo dough
• 8 roasted red peppers, patted dry and cut into long, thick strips
• 1 (14 ounce) jar marinated artichoke hearts, drained and chopped
• 6 ounces sun-dried tomatoes, reconstituted and cut into slivers
• 1/4 cup packed fresh basil leaf, slivered
• 1/2 cup toasted pine nuts

Recipe

• 1 preheat oven to 375°f.
• 2 in a food processor puree together spinach, rosemary, onion, garlic, feta, milk, salt and pepper until smooth.
• 3 if mixture is too dry to puree, add a bit more milk for correct consistency.
• 4 set aside.
• 5 in a large non-stick skillet, swirl 1 tsp olive oil to coat bottom of pan.
• 6 add wine and heat to a simmer.
• 7 sauté zucchini for 5 minutes, remove and drain on paper towels.
• 8 add onions to skillet and sauté for 5 minutes, remove and drain on paper towels.
• 9 add mushrooms to skillet and sauté for 5 minutes.
• 10 remove and drain on paper towels.
• 11 line a jelly roll pan or large deep dish pizza pan with foil, leaving ends of foil sticking up beyond edge of pan.
• 12 spray foil with olive oil spray or brush with oil.
• 13 to form tart crust, lay down 1 sheet of phyllo and brush lightly or spray with olive oil.
• 14 crinkle down edges of phyllo that extend beyond pan.
• 15 lay down sheets of phyllo, spraying each with oil and crinkling down edges, until pan is covered and you've used all the phyllo.
• 16 smooth spinach puree mixture over phyllo crust.
• 17 arrange sautéed zucchini, onions, mushrooms, roasted peppers, artichoke hearts and sun-dried tomatoes over spinach mixture.
• 18 bake 15 minutes.
• 19 if edges of crusts are browning too quickly, reduce oven temp to 325°f and bake 5 minutes longer.
• 20 if crust is just beginning to turn golden, leave oven temperature at 375°f and bake 5 minutes more or until phyllo is golden and crisp and vegetables are warmed.
• 21 sprinkle tart with fresh basil and toasted pine nuts.
• 22 serve immediately.