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1
Preheat oven to 375F.
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2
In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool.
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3
Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened.
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4
Squeeze spinach to remove as much liquid as possible and stir with salt into onion.
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5
Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly.
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6
In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well.
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7
Filling may be made 1 day ahead and chilled, covered.
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8
Bring filling to room temperature before proceeding.
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9
Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel.
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10
In a small saucepan melt butter and cool slightly.
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11
Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
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12
On a work surface lightly brush 1 phyllo sheet with butter.
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13
Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan.
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14
Arrange last phyllo sheet on stack and lightly brush with butter.
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15
Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly.
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16
Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter.
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17
Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes.
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18
Serve tart warm or at room temperature.
