Here’s a pretty version of Greek spanakopita with added artichokes and ricotta. The beauty of this showstopper dish is that you can make it a couple of hours ahead and let rest at room temperature. Best served warm or at room temperature as an excellent entrée for the vegetarians in the crowd.
Preheat oven to 350 F (180 C). Grease 9 in (23 cm) springform pan with removable sides and line bottom with parchment paper. Set aside.
Wash leeks and thinly slice into rounds. Heat 1 Tbsp (15 mL) each of butter and olive oil in large, heavy saucepan. Add leeks and garlic, and sauteu0301 until soft, about 5 minutes. Do not brown. Transfer to large bowl. Squeeze spinach with your hands to remove excess liquid. Coarsely chop and add to leeks along with artichokes, sundried tomatoes, green onions, dill, and lemon zest.
In separate bowl, combine ricotta and eggs. Beat with mixer to blend. Beat in Parmesan and nutmeg. Gently fold into leek mixture. Add salt and pepper, to taste, if you wish. Set aside to fully cool.
Remove phyllo from package. Gently unroll sheets and place flat on kitchen towel or sheet of waxed paper. Phyllo dries out very quickly, so keep pastry you arenu2019t working with covered with plastic wrap or waxed paper and then a damp kitchen towel.
Lay 1 sheet of phyllo on flat surface. Brush with olive oil from centre of pastry to edges. Gently line base and sides of springform pan, oil side down, leaving excess pastry edges to hang over the edge. Rotate pan a quarter turn each time you place an additional sheet on top of the previous one. Donu2019t worry if phyllo tears, as the next layer of pastry will rectify it. Once all sheets have been added, tip leek filling into pastry-lined pan and gently spread in even layer. Fold excess pastry that hangs over sides of pan toward centre, creating ruffles.
Bake in preheated oven for 1 to 1 1/2 hours, or until filling is piping hot and pastry golden.
Remove to rack to settle for 15 minutes. Then gently remove sides of pan and transfer tart to serving platter. Cut into wedges and serve with a spinach and shaved asparagus salad with apples and walnuts.
This recipe is part of the Festive Fusions collection.
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