Mushroom, Spinach, and Scallion Tart

Name: Mushroom, Spinach, and Scallion Tart
Ingredients: 1 pound mushrooms (combination of button and shiitake), trimmed and sliced 1/2-inch thick; 5 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry; 3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry; 10 (14-by-9-inch) sheets phyllo dough; 6 ounces fresh goat cheese (about 2/3 cup); 3 large eggs; 1/3 cup milk; 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

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Button and shiitake mushrooms give this vegetarian tart a meaty texture without the saturated fat.

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Plastic wrap
Aluminum foil
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Ingredients

1 pound mushrooms (combination of button and shiitake), trimmed and sliced 1/2-inch thick
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry
3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry
10 (14-by-9-inch) sheets phyllo dough
6 ounces fresh goat cheese (about 2/3 cup)
3 large eggs
1/3 cup milk
3 tablespoons chopped mixed fresh herbs, such as dill and cilantro