Yield: 10 servings
Measure | Ingredient |
---|---|
2 \N | Spinach;frozen;pkg. |
1 \N | Onion;chopped red; |
2 \N | Garlic;chopped;clove |
4 \N | Celery;minced;stalk |
½ cup | Parsley;chopped |
¼ cup | Chives;chopped |
3 tablespoons | Savory;fresh chopped |
1 tablespoon | Lemon Juice |
1 cup | Oil;olive |
6 \N | Egg;beaten; |
2½ cup | Cheddar Cheese;grated sharp |
\N cup | Bread Crumbs |
½ cup | Oil;olive |
\N \N | Salt; |
\N \N | Pepper; |
Pre-heat oven to 250F. Grease 2 large cookie sheets.
Thaw spinach, reserving the juices. Place spinach with its juice, celery, onion, and garlic in the bowl of a food processor; blend briefly. Add olive oil, parsley, and herbs, blend again.
Add eggs, cheese, and salt and pepper to taste, blend 3 seconds.
Spread mixture about ¾ inch thick an the cookie sheets. Sprinkle the top with the bread crumbs, dribble with a little olive oil.
Bake 4 to 4½ hours; tart will be dry and slightly crisp.