Florentine spinach tart (gall)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen chopped spinach |
| 1 | Clove garlic; minced | |
| 2 | 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 |
Directions
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