Coat medium skillet with cooking spray and heat to medium-high. Add spinach and minced shallots, tossing until wilted and reduced. Allow to cool before draining on heavy duty paper towels and then wringing out excess liquid. If you have time, place in the refrigerator to dry further for an hour or two.
Heat oven to 375 degrees.
In a food processor, combine crumbled feta, cottage cheese, eggs, 2 tablespoons Parmesan Romano cheese, nutmeg, pepper and salt. Pulse to combine. Add artichokes, spinach and shallots, pulse again. Set aside.
Coat large, fluted tube bundt pan with cooking spray. Sprinkle remaining Parmesan Romano Cheese in the bundt pan, allowing it to stick to the sides. Sheet by sheet, place phyllo around the bundt pan, trying to get each sheet up the flute and then allowing the sheet to drape over the side. Use all except 4 sheets, pressing into the bottom. (See photo above).
Spoon cheese mixture into bundt pan and fold draped phyllo over top. Arrange remaining 4 sheets to seal the top.
Pierce the torte, top to bottom, generously with a sharp knife. Slowly, poor melted butter over the top, allowing some to seep in and the rest to puddle on the top. Place onto a large baking sheet.
Bake for 1 hour 15 minutes or until torte is golden brown and crispy.
Allow to cool for 2 hours before inverting to a serving plate. Serve room temperature or warmed in the oven for 15 minutes.
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