Spring Green Tart
Source of Recipe
Wilton Enterprises
List of Ingredients
1 lb. curly endive or other young green (dandelion, baby mustard, baby beet or combination), rinsed
3 lbs. fresh bulk spinach, washed and large stems removed or 5 (10 oz.) packages, frozen chopped spinach, defrosted and drained
3 cups chopped green onions (Approx. 4 bunches), both tops and bottoms
4 cloves garlic, chopped
3 tablespoons olive oil
Zest of 3 lemons, coarsely chopped
3 tablespoons lemon juice
6 sheets Phyllo dough, defrosted
2 tablespoons butter, melted
1-1/2 cups finely chopped fresh dill
1/2 cup chopped fresh mint
1/2 cup chopped flat parsley
Salt and pepper to taste
1 tablespoon rice
Recipe
Preheat oven to 375°F. In a large pan, steam spinach and greens together. Turn leaves occasionally so they wilt evenly. Drain in colander, squeeze by hand to remove as much liquid as possible. Chop the spinach and greens.
Sauté green onions and garlic in 2 tablespoons olive oil, until barely soft and remove from heat. Toss the cooked greens, green onions, garlic, parsley, dill, lemon zest, lemon juice, salt, pepper and remaining olive oil.
Lightly spray springform pan with vegetable pay spray. Butter and stack four sheets of phyllo dough to line springform, let ends hang over edge.
Place springform pan on cookie sheet in case there is any leaking or dripping. Sprinkle rice on bottom of tart. Fill with greens mixture. Butter, stack and fold in half of remaining phyllo dough. Using bottom as a cutting guide cut a circle for the top; place on tart. Cut a 1/2-inch overhang and fold over phyllo top. Brush with remaining butter.
Bake 45-50 minutes or until browned. Cool 15 minutes, release side and turn out on serving plate.
Makes 8 servings.
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