Slice one pound of a mixture of mushrooms - Shitake, Portabello, etc., about 1/2 inch thick.
Place these and 2 T of olive oil on a large, rimmed baking sheet and mix up with coarse sea salt; toss well. Place in a 425 degree oven and roast for 10 minutes. Toss with 12 scallions, trimmed and cut into 2 inch pieces and sliced in half. Roast for 15 more minutes. Push the mushrooms and scallions aside and place 3 cups of baby spinach on the empty side. Roast about 3 minutes until wilted.
Puree 6 ounces goat cheese with 3 eggs and 1/3 cup lowfat milk. Add 3 T of mixed herbs such as cilantro and dill. Set this custard aside and season with salt and pepper.
In the meantime, lightly brush a tart pan (hopefully rectangular but I used a large round one) with olive oil. Working with one piece of phyllo dough at a time, brush the pastry lightly with oil and fit into the tart pan with an overhang. Do this for 10 sheets. Fold the edges over at the top.
Cover the dough with a double layer of foil just to fit the pan leaving about 1/2" at the edges. Bake for about 7 minutes at 425 degrees. Remove foil and bake another 3. Lower the oven temp to 375 degrees.
Now, layer the mushroom/spinach mixture on the the phyllo crust which should be golden. Cover with custard. Bake the tart for about 20-23 minutes until custard is set. Remove tart from pan (keeping bottom on for support) and place on a serving dish. Slice.
