From my recipe book.

This is fun to make and nice to look at. Make this ahead of time for the weekend and invite some friends over...It smells wonderful as it bakes. Serve with an arugula greens if you like.....

BTW, just got back from Whole Foods (quite a bike ride) and the dandelion greens were 3.50 for a small bunch.  Time to grow my own. I just left the store in quiet protest.. (grrrrrr)

Rosemary Scented Vegetable Phyllo Tart

Puree the following 8 ingredients in a food processor.
2- 10 oz packages of  frozen spinach(thawed and squeezed dry)
¼ cup fresh rosemary
1 medium onion, minced
3 cloves garlic pressed or minced
 ½ to 1 cup crumbled feta cheese
½ cup skim milk
1 tsp salt, or more to taste
1 tsp freshly ground black peper
1 tsp virgin olive oil
½ cup white wine
4 medium zucchini, sliced on the diagonal
2 onions sliced and separated into rings
1 lb. white button mushrooms, sliced
Heat oil  in a skillet and add wine.  then saute zucchini 5 minutes, remove and pat dry on a plate then onions 5 minutes then mushrooms 5 minutes.  You should have 3 separate plates of sautéed veggies.
Olive oil cooking spray
1 1lb pkg Phyllo dough
Take phyllo and one at a time spread each sheet out on the cooking sheet .. Coat with olive oil.
4 red bell peppers, patted dry and cut into long thick strips.
Roast the peepers in the oven til tender about 1 hour at 325.
1 14 oz jar or can marinated artichok hears, drained and chopped
6 oz sun dried tomatoes, reconstituted in water iand cut into slivers
¼ cup lightly packed fresh basil leaves, slivered
½ cup pine nuts, toasted
sprigs of fresh rosemary, for garnish
Assemble layers on the phyllo.  First the spinach mixture, then the sautéed veggies, then the peppers artichoks and tomatoes.  Bake 25 minutes at 350.  Garnish with fresh basil, rosemary and roasted pine nuts.