Spinach Cheese Tqrta

Holidaycooking's picture

Nov. 15, 2009

Ingredients

Muffins 3 Medium , crumbled
Butter/Margarine 3 Tablespoon , melted
Chopped fresh basil leaves 3 Teaspoon , divided
Olive oil/Vegetable oil 1 Tablespoon
Finely chopped garlic 2 Teaspoon
Frozen chopped spinach 10 Ounce , thawed and squeezed dry (1 Package)
Ricotta cheese 1 Cup (16 tbs)
Grated parmesan cheese 1/4 Cup (4 tbs)
Egg 1 , slightly beaten
Rice & cheddar broccoli sauce 10 Ounce (1 Package)
Shredded mozzarella cheese 6 Ounce , divided (1 1/2 Cups)
Salt To Taste
Pepper To Taste

Directions

Preheat oven to 400°F In medium bowl, thoroughly combine corn muffin crumbs, butter, 2 teaspoons basil, salt and pepper.

Press into bottom and 1/2 inch up sides of 9-inch springform or square baking pan.

Bake 12 minutes; cool on wire rack.

In medium saucepan, heat oil and cook garlic over medium heat 30 seconds.

Add spinach and cook over medium heat, stirring constantly, 2 minutes or until heated through; add salt and pepper.

Stir in ricotta cheese, Parmesan cheese, egg and remaining 1 teaspoon basil; set aside.

Prepare rice & Cheddar broccoli sauce according to package directions.

Into prepared pan, layer 3/4 cup mozzarella cheese, rice mixture, spinach mixture and remaining 3/4 cup mozzarella cheese.

Decrease oven temperature to 375°F.

Bake 30 minutes or until set.

Remove sides of springform pan.

Garnish as desired.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2472Calories from Fat 1267

 % Daily Value*

Total Fat 144 g221.5%

Saturated Fat 76 g380%

Trans Fat 0 g

Cholesterol

Sodium 4100 mg170.83%

Total Carbohydrates 187 g62.3%

Dietary Fiber 18 g72%

Sugars 9 g

Protein 120 g240%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet