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1
Heat 2 tablespoons canola oil in a large skillet over medium heat.
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2
Add onion and 1/4 teaspoon salt and cook, stirring, until brown and tender, about 5 minutes.
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3
Add spinach in batches and cook, stirring occasionally, until wilted, about 3 minutes.
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4
Whisk ricotta, feta, eggs, egg whites, dill, pepper and nutmeg in a large bowl.
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5
Stir in the spinach mixture and sun-dried tomatoes.
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6
Preheat oven to 325F.
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7
Melt butter with the other 2 tablespoons olive oil in a small saucepan.
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8
Remove from the heat.
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9
Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack.
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10
(To make the tart in an 11-inch round tart pan instead of individual tartlets, see Variation, below.)
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11
Cut the stack in half crosswise (youll have 40 half-sheets).
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12
Cover with a piece of wax paper and then a damp kitchen towel.
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13
(Keep the phyllo covered to prevent it from drying out while you work.)
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14
Lightly brush each 4-inch tartlet pan with some of the melted butter mixture.
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15
Place 1 half-sheet of phyllo in each pan, pressing it into the edges; brush with the butter mixture.
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16
Go on adding sheets and brushing with the butter mixture until there are 5 layers in each pan.
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17
Trim the phyllo, leaving a 1-inch overhang.
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18
Place the tartlet pans on a baking sheet.
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19
Divide the spinach mixture among the pans.
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20
Fold the dough over the filling (it will not cover completely).
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21
Brush the edges of the dough with the remaining butter mixture.
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22
Bake the tartlets until the filling is set and the crust is golden brown, about 35 to 40 minutes.
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23
Let cool for at least 5 minutes, then gently turn the tartlets out of the pans.
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24
Serve warm.
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25
Variation:
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26
This recipe can also be made in an 11-inch round tart pan with a removable bottom.
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27
Use 2 overlapping sheets of phyllo per layer, for 10 layers.
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28
Brush each layer with some butter mixture.
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29
Add the filling.
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30
Trim the phyllo to make a 2-inch overhang, fold the dough over the filling.
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31
Bake until set and golden brown, 40 to 45 minutes.
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32
Cut into 8 pieces, serve warm.
