Adapted from: Smitten Kitchen, who adapted from Bon Appetit
I had intended to make a spinach/feta/pine nut tart on phyllo for our house guests last night. But then I forgot to take the phyllo out of the freezer in time, and needed to find an alternative. I made this recipe, and everyone loved it.
You can use a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base. You can par bake this if you wish, though Smitten generally does not. The original recipe calls for a sheet of puff pastry as the shell but Smitten uses pie dough. I used a premade crust from TJ's.
1 3-ounce package cream cheese, room temperature (I used 4 wedges of original Laughing Cow Swiss cheese because I didn't have any cream cheese)
1/3 cup half and half (or milk)
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated gruyere (or cheddar)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper
dash of nutmeg
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.