Mushroom, Spinach, and Scallion Tart
- 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
- Produce
- Flat-leaf spinach, dry (3 1/2 cups)
- Herbs, mixed fresh (3 tablespoons)
- Mushrooms (1 pound)
- Scallions (12)
- Cooking & Baking
- Kosher salt (1 teaspoon)
- Olive oil, extra-virgin (5 tablespoons)
- Dairy
- Goat cheese, fresh (6 ounces)
- Milk (1/3 cup)
- Refrigerated
- Eggs, large (3)
- Other
- 10 (14-by-9-inch) sheets phyllo dough
Preparation
Read recipe preparation on wholeliving.com
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Published April 26, 2010 (2 years ago).
9 people saved this recipe.
