Spinach and Feta Phyllo Tart

 I first had this at a Christmas party a few years ago. I thought it was fantastic. A few days later I received my monthly Chatelaine magazine and low and behold there it was! I made it again soon after that and go back to it now and again when I get the craving. My husband hates it for some reason....probably the cream cheese. I think he's crazy. Most of the things I love he seems to hate. So I make this when he's not around too. The original recipe calls for frozen spinach but I like to steam my own fresh spinach and then spin it dry. You can do what you like as long as you have at least 2 cups.

 What you need

2 300 g pkg frozen leaf spinach, thawed
1/2 250 g pkg cream cheese, at room temperature
1/2 sweet onion, finely chopped
2 eggs lightly beaten
1 1/2 cups crumbled feta cheese
1/2 cup chopped fresh dill
1/2 tsp salt
1/4 tsp freshly grated nutmeg or half a fresh nutmeg, grated
10 sheets frozen phyllo dough, thawed and divided
1/3 cup butter, melted

PREHEAT oven to 375F. Lightly grease a 9-in. casserole dish or a springform pan. Place thawed spinach in a strainer and rinse under cold water. Squeeze spinach very well to remove all excess moisture. Pat dry with paper towels, then finely chop. It should measure about 2 cups.

STIR cream cheese with onion in a large bowl until combined. Stir in eggs, feta, dill, salt and nutmeg. Add spinach and stir very well to incorporate.

PLACE phyllo sheet butter-side up in prepared pan so that one end covers the bottom of the pan, and the other end overhangs the rim.

Repeat with 7 more sheets of phyllo, rotating the pan so all sides are evenly covered in a circular pattern. Gently press phyllo against sides of the pan.

Lift overhanging edges up toward the center of the pan and fold toward the sides of the pan. Press folds against the side of the pan, forming a shell. Turn spinach mixture into the phyllo-lined pan. Smooth top. Brush remaining 2 phyllo sheets, 1 at a time, with butter. Cut each sheet into 4 pieces. Scrunch each gently with fingertips to form loose balls. Place on filling in a circular pattern. Lightly brush tops with any remaining butter.

LOOSLEY lay a piece of foil over-top. Bake in bottom of oven (removing foil after 45 min) until phyllo is golden all over and the tip of a knife inserted into center of filling and held for 10 sec, comes out hot, about 1 hour. Cool on a rack 5 min. Release springform ring and remove to a serving plate. Use a sharp knife to cut into wedges.