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Spinach Ricotta Tart

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Ingredients
  Pie crust mix 5 Ounce (1/2 Package)
  Frozen chopped spinach 20 Ounce (2 Package)
  Onion 1 Small, minced
  Butter/Margarine 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Black pepper 1 Dash
  Ricotta cheese 15 Ounce
  Light cream/Half and half 1 Cup (16 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Eggs 3 , beaten
Directions

1.Prepare pie crust mix, following label directions for one-crust pie. Line a 9 in. pie plate with pastry; flute edge, making a high rim to hold all the filling. Prick bottom and sides with fork to keep the pastry flat while baking. Fit a piece of wax paper in bottom; add a layer of rice or beans to weigh down.
2. Bake in a hot oven, 400 degrees, for 5 minutes.Remove paper and rice and let pastry brown about 6 to 8 minutes longer.
Remove to wire rack.
3. Cook spinach following package directions; drain in a large strainer. Squeeze out liquid by pressing spinach against the sides of the strainer with a wooden spoon. Set aside.
4. Saute' onion in butter until transparent; stir in spinach, salt, nutmeg and pepper.
5. In a large mixing bowl, combine the Ricotta cheese, cream, Parmesan cheese & eggs; mix thoroughly. Stir in spinach mixture.
6. Pour into baked pastry shell. Bake in a moderate oven (350°) for 50 minutes, or until custard is set and top is lightly browned. Garnish with parsley and cherry tomatoes, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy

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