Spinach, Ricotta and Sweet Potato Tart

• 1 x nonstick cooking spray or butter
• 4 sheets phyllo (filo) pastry sheets prepared (store-bought)
• 3 1/2 ounces baby spinach leaves
• 10 1/2 ounces sweet potatoes, or yams peeled and grated
• 14 ounces ricotta cheese
• 1/2 cup dill weed fresh
• 2 cups milk, low-fat if you like creamier, can use cream
• 4 large eggs
• 2 cloves garlic minced, or to taste

1. Preheat oven to 400F (200C) .
2. Coat a 20 cm by 30 cm tart pan or baking pan with butter or cooking spray.
3. Line the pan with the pastry, coating between each layer with cooking spray or butter.
4. Fill with the spinach, sweet potato, ricotta and dill.
5. Whisk together the milk, eggs and garlic and pour over the filling.
6. Fold in the pastry edges.
7. Bake for 35 to 30 minutes or until puffed and golden.
8. Cool for a few minutes.
9. Slice and serve with salad and lemon wedges.

nonstick cooking spray, phyllo, baby spinach, sweet potatoes, ricotta cheese, dill weed fresh, milk, eggs, garlic

Taken from recipeland.com/recipe/v/spinach-ricotta-sweet-potato-ta-51285 (may not work)