Spinach Herb & Cheese Phyllo Tarte

By Bearbuddy45

Ingredients

• 2 c. ricotta cheese
• 1 c. freshly grated parmesan
• 6 oz. feta cheese, crumbled
• 2 eggs
• 2 boxes frozen chopped spinach, thawed
• salt, pepper and nutmeg
• 8 sheets phyllo dough
• 4-5 tbsp. melted unsalted butter
• 1 1/2 - 2 tbsp. plain bread crumbs

Details

Servings 8

Preparation

Step 1

Preheat oven to 375.

In a bowl combine cheeses, eggs, spinach, dill and seasonings. Mix well.

On a clean work surface place one sheet of phyllo. Brush with butter from the edges in and sprinkle with 1 tsp. of bread crumbs. Top with another sheet and brush with butter. Place another sheet of phyllo across the two sheets to create a T-shape, brush with butter. Spriinkle with 1 tsp. bread crumbs. Top with another sheet, brush with butter and repeat process with two more sheets in the other direction and two more in the other (4 total sheets in each direction).

Center the buttered phyllo in a lightly buttered 9-10" pie plate or spring form pan (edges will be overlapping). Spoon cheese filling in shell and loosely bring overlapping edges up to enclose the filling. Brush top with remaining butter.

Bake pie for 55-60 minutes or until golden brown. Let stand at least 10-15 minutes before slicing into wedges and serving. Serve with salad grilled sliced lamb or pork or with broiled tomato halves.

NOTE: Tarte can be made in advance and frozen. To re-heat: wrap baked frozen tarte in foil and bake 40-45 minutes in a pre-heated 350 oven.

Can be made into little tartlet sizes.