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Italian Spinach Pie

Ingredients
  Italian egg pastry 1
  Onions 2 Medium, chopped
  Green onions 1 Bunch (100 gm), chopped
  Olive oil 2 Teaspoon
  Spinach 3 Bunch (300 gm), washed and chopped
  Garlic 3 Clove (15 gm), minced
  Ricotta cheese 8 Ounce
  Eggs 5 , beaten
  Salt 2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Shredded romano cheese/Parmesan cheese 1 Cup (16 tbs)
Directions

First prepare Italian Egg Pastry: .
Roll out to a 16 inch circle and place in a 10 inch cheesecake or springform pan (with removable bottom), letting the dough cover bottom and sides of pan and drape over the outsides about 1 1/2 inches.
Saute onions in oil until limp.
Add spinach and garlic and cook until wilted; press out any extra liquid.
Turn into a bowl and mix in ricotta, eggs, salt, tarragon, pepper, and 3/4 cup of the Romano cheese.
Turn into the pastry lined pan and fold the overlapping dough back over the tart.
Sprinkle the spinach filling that shows with remaining Romano.
Bake in a 425° oven for 15 minutes; reduce heat to 375° and bake 15 minutes longer, or until set.
Let cool slightly before serving.
Contains 120 calories per serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
12

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