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    You are in: Home / Recipes / Christine's Rosemary-Scented Vegetable Phyllo Tart Recipe
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    Christine's Rosemary-Scented Vegetable Phyllo Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Missy Wombat's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      In a food processor puree together spinach, rosemary, onion, garlic, feta, milk, salt and pepper until smooth.
    3. 3
      If mixture is too dry to puree, add a bit more milk for correct consistency.
    4. 4
      Set aside.
    5. 5
      In a large non-stick skillet, swirl 1 tsp olive oil to coat bottom of pan.
    6. 6
      Add wine and heat to a simmer.
    7. 7
      Sauté zucchini for 5 minutes, remove and drain on paper towels.
    8. 8
      Add onions to skillet and sauté for 5 minutes, remove and drain on paper towels.
    9. 9
      Add mushrooms to skillet and sauté for 5 minutes.
    10. 10
      Remove and drain on paper towels.
    11. 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. 12
      Spray foil with olive oil spray or brush with oil.
    13. 13
      To form tart crust, lay down 1 sheet of phyllo and brush lightly or spray with olive oil.
    14. 14
      Crinkle down edges of phyllo that extend beyond pan.
    15. 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. 16
      Smooth spinach puree mixture over phyllo crust.
    17. 17
      Arrange sautéed zucchini, onions, mushrooms, roasted peppers, artichoke hearts and sun-dried tomatoes over spinach mixture.
    18. 18
      Bake 15 minutes.
    19. 19
      If edges of crusts are browning too quickly, reduce oven temp to 325°F and bake 5 minutes longer.
    20. 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. 21
      Sprinkle tart with fresh basil and toasted pine nuts.
    22. 22
      Serve immediately.

    Ratings & Reviews:

    • on May 27, 2007


      sorry but this was disgusting. I cooked for over 40 mins and it was all soggy and sloppy. would NEVER cook this again

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Christine's Rosemary-Scented Vegetable Phyllo Tart

    Serving Size: 1 (896 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 852.3
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 6.3 g
    Cholesterol 17.3 mg
    Sodium 2485.1 mg
    Total Carbohydrate 126.5 g
    Dietary Fiber 22.8 g
    Sugars 29.0 g
    Protein 36.3 g

    The following items or measurements are not included:

    roasted red peppers

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