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Thursday, November 17, 2016

Crustless Florentine Tart

2 pkgs. (10 oz each) frozen, chopped spinach (or 3 bunches fresh)
1 clove fresh garlic, peeled & minced
2 eggs, slightly beaten
¼ cup grated Parmesan cheese
1 tsp mace or nutmeg
1-½ tsp Mortons® Nature’s Seasons seasoned salt
1 cup (8 oz) part skim ricotta cheese
¼ cup pine nuts (shelled)
1 Tbsp olive oil

Cook the frozen spinach according to package directions. If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
Cool & drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt and ricotta cheese.
Cool on a rack and cut in wedges to serve.
Rub a 10-inch pie pan with olive oil and spread the mixture evenly around the pan. Top with pine nuts. Bake at 350°F degrees for 20 minutes.

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