Christines Rosemary Scented Vegetable Phyllo Tart Recipes

CHRISTINE'S ROSEMARY-SCENTED VEGETABLE PHYLLO TART

Christine's Rosemary-Scented Vegetable Phyllo Tart image

A recipe from one of my cyber-buddies on my cyber playgroup. Not only are they a great bunch of women - they can also cook!

Provided by Missy Wombat

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

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 white 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

Steps:

Preheat oven to 375°F.
In a food processor puree together spinach, rosemary, onion, garlic, feta, milk, salt and pepper until smooth.
If mixture is too dry to puree, add a bit more milk for correct consistency.
Set aside.
In a large non-stick skillet, swirl 1 tsp olive oil to coat bottom of pan.
Add wine and heat to a simmer.
Sauté zucchini for 5 minutes, remove and drain on paper towels.
Add onions to skillet and sauté for 5 minutes, remove and drain on paper towels.
Add mushrooms to skillet and sauté for 5 minutes.
Remove and drain on paper towels.
Line a jelly roll pan or large deep dish pizza pan with foil, leaving ends of foil sticking up beyond edge of pan.
Spray foil with olive oil spray or brush with oil.
To form tart crust, lay down 1 sheet of phyllo and brush lightly or spray with olive oil.
Crinkle down edges of phyllo that extend beyond pan.
Lay down sheets of phyllo, spraying each with oil and crinkling down edges, until pan is covered and you've used all the phyllo.
Smooth spinach puree mixture over phyllo crust.
Arrange sautéed zucchini, onions, mushrooms, roasted peppers, artichoke hearts and sun-dried tomatoes over spinach mixture.
Bake 15 minutes.
If edges of crusts are browning too quickly, reduce oven temp to 325°F and bake 5 minutes longer.
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.
Sprinkle tart with fresh basil and toasted pine nuts.
Serve immediately.

Nutrition Facts : Calories 852.4, Fat 27, SaturatedFat 6.3, Cholesterol 17.3, Sodium 2485.2, Carbohydrate 126.5, Fiber 22.8, Sugar 29, Protein 36.4

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