Tuscan spinach torta
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pkg Pillsbury Refrigerated Pie Crusts |
| ¼ | cup | Unsalted butter |
| 9 | ounces | Pkg Green Giant Harvest Fresh Frozen Spinach, thawed & drained |
| ½ | cup | Chopped red onion |
| ¼ | cup | Chopped sun-dried tomatoes without oil |
| ½ | teaspoon | Dried Italian seasoning |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Salt |
| 4 | Eggs, beaten | |
| 2 | cups | Shredded mozzarella cheese |
| ¼ | cup | Pine nuts or slivered almonds, toasted* |
Directions
FILLING
*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" springform pan (or 9" pie pan - refrigerate remaining crust for later use). Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Spread mustard over bottom of crust. Bake for 9 to 11 minutes or until crust is lightly browned. Reduce oven to 350 degrees. Melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well. In large bowl, cimbine eggs and cheese; mix well. Stir in spinach mixture.
Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly. Bake for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes.