Flaky Phyllo Tart with Artichokes and Spinach - alive magazine
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…
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Ingredients
- 2 leeks, trimmed, white part only
- 1 Tbsp (15 mL) unsalted butter
- 3 Tbsp (45 mL) extra-virgin olive oil, divided, plus additional, if needed
- 3 garlic cloves, minced
- 10 oz (300 g) frozen leaf spinach, thawed
- 14 oz (398 mL) can artichoke hearts, well drained, cut into halves
- 4 sundried tomatoes, slivered
- 2 whole green onions, chopped
- 1 Tbsp (15 mL) chopped fresh dill
- Zest of 1 lemon
- 1 cup (250 mL) ricotta, drained
- 3 organic eggs
- 1/2 cup (125 mL) Parmesan cheese
- 1/2 tsp (2 mL) grated nutmeg
- Salt
- freshly ground black pepper
- 1 lb (500 g) box frozen phyllo pastry, thawed
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