Florentine spinach tart (gall)

Yield: 8 Servings

Measure Ingredient
20 ounces Frozen chopped spinach
1 \N Clove garlic; minced
2 \N Eggs; slightly beaten
¼ cup Grated Parmesan cheese
1 teaspoon Nutmeg
1 teaspoon Salt
½ teaspoon Pepper
8 ounces Cottage cheese OR ricotta cheese
1 tablespoon Olive oil
¼ cup Pine nuts; optional

Cook spinach following directions on the package. Cool and drain well.

Squeeze spinach to remove any excess juice. Combine spinach with garlic, eggs, cheese, nutmeg, salt, pepper and cottage cheese or ricotta.

Rub a 10-inch pie plate with olive oil and spread spinach mixture around evenly. Top with pine nuts if using and bake in 350-degree oven for 20 minutes. Cut into wedges to serve. Serve warm from the oven or at room temperature for a picnic.

*Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25.

> >>Translated to Mastercook

by Pat Hanneman, mc-PER SERVING 50% cff: 107cals; 6g fat Notes: Torta Spinach alla Florentine: "Carol Rule of Hemet requested a recipe for `Spinach Marie' that sounds like the Florentine Spinach Tart that has been one of our household favorites for 15 years. This delicious dish with a touch of nutmeg is one of our potluck take-along favorites because even spinach haters like it," wrote Nancy Gall of Corona.

Recipe by: Riv PE 98-Mar-25*

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998

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