This recipe was a total hit for a Greek themed party we hosted at our house. This is essentially a spanikopita but so much easier because you do not have to create layers. The phyllo sheets are laid out on the bottom and folded over like a galette to complete the look. It is a great spin, a great look and all the flavor. I liked it so much, I have been thinking of variations on ingredients. You can really think of this like a crust you would make for a pie or for a chicken pot pie. Be sure to pull this out if you need to bring an appetizer to a party. Everyone will be talking about it. Just don’t tell them how easy it was to make.
Spinach, feta & pine nut phyllo tart (adapted from The Recipe Girl):
1 medium onion
1/3 cup olive oil
2 (10-ounce) packages frozen chopped spinach, thawed
1/2 teaspoon salt
2 large eggs
1/2 cup crumbled feta (about 3 ounces)
1 Tablespoon fine dry bread crumbs
7 phyllo sheets (17 x 12-inch are the standard size)
5 Tablespoons unsalted butter
6 Tablespoons + 1/4 cup freshly grated Parmesan
Preheat oven to 375°F.
Preheat oven to 375 degrees. To get the filling ready, heat a skillet on medium heat with oil. Take the finely chopped onion and add to the oil, stirring, until softened. Squeeze the spinach to remove as much liquid as possible and add to the onion with some salt. Mix well. Cook spinach mixture over moderate heat, stirring occasionally, until all the liquid has evaporated.
In a large bowl, whisk the eggs until combined and stir into the spinach mixture. Add the feta and bread crumbs until combined well. Filling can be made a day ahead and chilled, covered. Bring filling to room temperature before proceeding.
In a small saucepan, melt the butter and cool slightly. Spray a 10 1/2- by 7 1/2- by 1-inch rectangular baking dish. On a countertop, lightly brush 1 phyllo sheet with butter.
Sprinkle 1 Tablespoon Parmesan evenly over the buttered phyllo sheet and repeat layering with 5 more phyllo sheets, butter, and 5 Tablespoons Parmesan. Put the last phyllo sheet on stack and lightly brush with butter. Carefully place the phyllo layers into the baking dish, letting excess hang over edge.
Next, spoon the spinach filling mixture onto the phyllo, spreading evenly.
Now, fold the hanging edges of phyllo pastry over filling, leaving the center uncovered. Lightly brush the top of the folded phyllo with butter.
Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake the tart in middle of oven until golden brown, 25 to 30 minutes. The tart can be served warm or at room temperature.
Serve and enjoy!