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1
Preheat oven to 375F.
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2
In a food processor puree together spinach, rosemary, onion, garlic, feta, milk, salt and pepper until smooth.
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3
If mixture is too dry to puree, add a bit more milk for correct consistency.
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4
Set aside.
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5
In a large non-stick skillet, swirl 1 tsp olive oil to coat bottom of pan.
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6
Add wine and heat to a simmer.
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7
Saute zucchini for 5 minutes, remove and drain on paper towels.
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8
Add onions to skillet and saute for 5 minutes, remove and drain on paper towels.
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9
Add mushrooms to skillet and saute for 5 minutes.
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10
Remove and drain on paper towels.
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11
Line a jelly roll pan or large deep dish pizza pan with foil, leaving ends of foil sticking up beyond edge of pan.
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12
Spray foil with olive oil spray or brush with oil.
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13
To form tart crust, lay down 1 sheet of phyllo and brush lightly or spray with olive oil.
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14
Crinkle down edges of phyllo that extend beyond pan.
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15
Lay down sheets of phyllo, spraying each with oil and crinkling down edges, until pan is covered and you've used all the phyllo.
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16
Smooth spinach puree mixture over phyllo crust.
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17
Arrange sauteed zucchini, onions, mushrooms, roasted peppers, artichoke hearts and sun-dried tomatoes over spinach mixture.
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18
Bake 15 minutes.
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19
If edges of crusts are browning too quickly, reduce oven temp to 325F and bake 5 minutes longer.
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20
If crust is just beginning to turn golden, leave oven temperature at 375F and bake 5 minutes more or until phyllo is golden and crisp and vegetables are warmed.
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21
Sprinkle tart with fresh basil and toasted pine nuts.
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22
Serve immediately.
