Spinach tart
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Spinach;frozen;pkg. | |
| 1 | Onion;chopped red; | |
| 2 | Garlic;chopped;clove | |
| 4 | 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 | Egg;beaten; | |
| 2½ | cup | Cheddar Cheese;grated sharp |
| cup | Bread Crumbs | |
| ½ | cup | Oil;olive |
| Salt; | ||
| Pepper; | ||
Directions
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.