Friday, September 18, 2015

Great Green Vegetable Tart

This is an elegant dish to serve at any celebration. I was served this dish for my birthday and was truly delighted. Here is the recipe for prosperity and the joy of being with good friends. SERVES 6

¼ pound Green beans, trimmed, blanched for 4 minutes and cut into ½-inch pieces (about 1 cup)
4 cups ½-inch-diced Zucchini
2 cups trimmed, peeled, chopped Broccoli, blanched for 2 minutes
¼ pound (about 2 packed cups) Fresh spinach, washed, trimmed and finely chopped
¼ cup finely chopped Scallion, white parts with some green
¼ cup finely chopped Fresh Italian parsley
¼ cup finely chopped Fresh mint
¼ cup finely chopped Fresh dill
2 Eggs
4 Egg whites
¼ pound Crumbled feta cheese
½ cup Grated Parmesan
¼ teaspoon Freshly grated nutmeg
Fresh ground pepper
8 sheets Phyllo dough, thawed according to package directions
Preheat the oven to 400F.
In a large bowl, toss together all the vegetables and fresh herbs.
In another bowl, whisk the eggs and whites. Stir in feta, Parmesan and nutmeg. Pour the egg mixture over the vegetables and stir until well combined; season with salt and pepper.
Lightly coat  a 9-inch spring form pan with olive oil.
Lightly coat six sheets of phyllo dough with oil. Working with one sheet at a time, line the prepared pan with the sheets, allowing the excess to hang over the sides. Pour the filling into the pan and fold the overlapping edges over the filling. Cut four 9-inch circles out of the remaining phyllo sheets. Lightly spray each circle with oil, and stack them on top of the filling. Lightly spray the top again.
Place the pan on a baking sheet and bake for 40 to 45 minutes, or until the crust is puffed and golden brown. Remove from oven and let cool in the pan for 10 minutes.
To serve, remove the sides of spring form pan and cut the pie with a sharp knife.

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