Spanakopita Re-Imagined

Pictured with Greek Salad and Roast Chicken

Several weeks ago my husband and I took a Greek cooking course. After everyone broke into groups to cook different meals we all sat down to eat. It was all delicious... with the exception of the spinach bake, spanakopita. After deciding why we didn't like it- I found it bland, and husband didn't like phyllo pastry- I have been thinking about how to recreate it. I think this is the way.
There is a half package of tart shells in my freezer that I have been thinking I should use up. This, rather than phyllo pastry, will be the base of our spinach bake. I am also re-working the main ingredients to allow for more flavour. This is a Meals Maven exclusive. Enjoy!

6 c. baby spinach (works out to about 3/4 c. packed cooked spinach)
3/4 c crumbled feta cheese
1 c. 2% cottage cheese
1/2 large yellow onion, very finely diced
2 cloves garlic, minced
2 eggs, beaten
1 tbsp dried dill
3/4 mint herbal tea bag, contents
1/4 tsp dried nutmeg
1/4 tsp black pepper
Large lemon grated zest
15 frozen tart shells

Steam the spinach until softened. Let sit, draining, on paper towel lined plate until cool enough to touch. Chop roughly into small pieces. Combine with all ingredients except lemon zest and tart shells.
Spoon filling into tart shells, and sprinkle with lemon zest.
Bake at 375*F for 20-25 minutes or until browned. If serving hot, let rest a few minutes so the filling can "set" a bit- 5-10 mins. So delicious!

Verdict: First son said "oh, no thanks" Second son said "uh uh". Husband liked it better than the other pastry, but found a flavour in it a bit strong. My mother-in-law thought it was "delicious, and way better than the Costco ones". I enjoyed them a little too much.
I'm likely going to make them again, or at least the filling, to try to make it perfect for the husband's palate.