*  Exported from  MasterCook  *
 
                         Mediterranean Cheese Tart
 
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Appetizers                       Side Dishes - Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      sheets        frozen phyllo dough -- thawed
      1/4  cup           butter -- melted
      1/4  cup           Parmesan cheese -- grated
      1/2  cup           onion -- chopped
    1      teaspoon      fresh rosemary -- snipped
                         (or 1/4 tsp. dried rosemary, crushed)
    1      tablespoon    olive oil
    5      ounces        frozen chopped spinach -- thawed
                         (5 ozs is 1/2 of 1 package of spinach)
      1/3  cup           toasted pine nuts or walnuts
    1                    egg
    1      cup           ricotta cheese
      1/2  cup           feta cheese -- crumbled
      1/4  cup           oil pack sundried tomatoes -- drained
      1/4  teaspoon      coarsely ground pepper
    1      tablespoon    Parmesan cheese -- grated
 
 For crust:  generously grease the bottom and sides of a 9 springform pan.
  Unfold phyllo; cover with plastic wrap or a damp towel to keep from drying
 out.  On a dry working suface, place one sheet of phyllo; brush with butter.
  Top with another sheet of phyllo, brush with butter and sprinkle with 1
 tablespoon of Parmesan cheese.  Repeat with remaining phyllo sheets, butter &
 Parmesan.  Using kitchen shears, trim phyllo into an 11 circle.  Ease phyllo
 evenly into the prepared pan, pleating as necessary and being careful not to
 tear the phyllo.  Cover pan with damp towel; set aside.
 
 For filling:  cook onions and rosemary in olive oil in a medium saucepan
 until onions are tender.  Stir in spinach and pine nuts (or walnuts).  Spread
 in the phyllo lined springform pan.  Set aside.
 
 Lightly beat egg in a medium mixing bowl.  Stir in ricotta, feta, tomatoes,
 and pepper.  Carefully spread over spinach mixture.  Sprinkle with the 1
 tablespoon of Parmesan cheese.
 
 Place springform pan on a shallow baking pan on the oven rack.  Bake in a 350
 oven for 35 to 40 minutes or until center appears nearly set when shaken.
 
 Cool tart in springform pan on a wire rack for 5 minutes.  Loosen sides of
 pan.  Cool 15 to 30 minutes more.  Before serving, remove sides of the
 springform pan.  Serve warm.  Makes 12 appetizer servings.
 
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