Spinach and Feta Cheese Phyllo Tart | Shepherd Gourmet Dairy

Ingredients

• 1 package (500 g) frozen chopped spinach, thawed
• 30 mL (2 tbsp) of olive oil
• 2 leeks, white and pale green parts only, minced
• 3 cloves garlic, minced
• 1 container (200 g) of Shepherd Gourmet Dairy Feta cheese, crumbled
• 4 eggs
• 60 mL (1/4 cup) of Saputo Shredded Parmesan Cheese
• 60 mL (1/4 cup) of fresh basil, chopped
• 60 mL (1/4 cup) of fresh oregano, chopped
• 30 mL (2 tbsp) of fresh dill, chopped
• Finely grated zest of 1 lemon
• 3 sheets of phyllo pastry, thawed
• 60 mL (1/4 cup) of melted butter
• 15 mL (1 tbsp) of sesame seeds
• Preheat the oven to 190 °C (375 °F). Grease a 23-cm (9-in.) round cake pan with removable bottom. Set the pan on a baking sheet.
• Bake for 25 to 30 minutes, or until the phyllo pastry is deep golden brown and crisp.
• Place the pan over a wire rack and let the tart cool completely, about 1 hour, before unmoulding and serving.