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Boil ½ cup of water, add salt and broccoli. Cover and cook at medium heat for 5 minutes. Drain.Melt butter in a skillet with 2 tablespoon olive oil. Add onion and sauté until tender and lightly golden. Add broccoli and sauté 1 more minute. Remove from fire.Beat eggs in a bowl and add goat cheese, parsley, dill, salt, pepper, and broccoli mixture. Combine. Set aside.
Separate 10 Phyllo sheets and cover with a damp cloth to prevent from drying.Place 1 sheet on a lightly greased removable bottom pan 10 inch (25 cm). Leave sheet to hang over the sides of pan. Brush melted butter on sheet and place another one. Repeat procedure until 6 sheets have been placed, brushing melted butter between sheets.
Pour broccoli filling into mold and fold sheets to cover filling.Cut remaining phyllo sheets into 10.5 inch (26 cm) circles. Brush melted butter over the first circle and place it over filling with buttered side down. Continue with the other circles in the same way. Butter last circle on both sides. Pour excess butter, if any, on top.Place pan on a cookie sheet and bake in preheated moderate oven 350°F (180°C) for 40 to 45 minutes or until golden.Remove from oven and cool pan on a rack for 10 minutes before serving. Remove sides of pan and transfer tart to a serving dish.Serve hot.
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