Christine's Rosemary-Scented Vegetable Phyllo Tart

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Ingredients for 4 servings

2 (10 ounce) boxes frozen chopped spinach , thawed and squeezed dry

3 garlic cloves (pressed or minced)

1/2 cup skim milk

1/2 cup toasted pine nuts

1 (1 lb) box phyllo dough

2 medium onions , peeled, sliced and separated into rings

1 lb mushroom , sliced

1/2 cup white wine

1 teaspoon olive oil

6 ounces sun-dried tomatoes , reconstituted and cut into slivers

1 teaspoon salt , more to taste

1 teaspoon pepper

olive oil flavored cooking spray or olive oil

1 (14 ounce) jar marinated artichoke hearts, drained and chopped

1 medium onion

1/4 cup packed fresh basil leaf , slivered

1/4 cup fresh rosemary (or 2 Tbs dried)

4 medium zucchini , sliced on the diagonal

8 roasted red peppers, patted dry and cut into long, thick strips

1/2-1 cup feta cheese , crumbled

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