Christine's Rosemary-Scented Vegetable Phyllo Tart Recipe

Directions:

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