Preparation

• 1
  Preheat oven to 200°C
• 2
  Drain the spinach in a colander and try to squeeze as much liquid out of it as possible
• 3
  In a skillet sauté the onion until translucent
• 4
  Add the spinach and season with salt, sauté this until all liquid has evaporated
• 5
  Whisk the eggs in a bowl and add the spinach and the remaining filling ingredients except 2 oz. parmesan cheese
• 6
  In an ovenproof bowl layer 2 sheets of phyllo with a generous amount of the filling until the filling is finished
• 7
  Finally add one layer of phyllo, brush generously with butter and add a sprinkling of parmesan, repeat this process with two more layers, use only 1 oz. parmesan for this process
• 8
  brush a generous amount of butter on top of the tart and sprinkle with the remaining ounce of parmesan
• 9
  Bake for 30 minutes and serve warm.