| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
*press, Dairy, Quiche, Spinach |
8 |
Servings |
INGREDIENTS
| 20 |
oz |
Frozen chopped spinach |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Eggs, slightly beaten |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
t |
Nutmeg |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 8 |
oz |
Cottage cheese OR ricotta |
|
|
cheese |
| 1 |
T |
Olive oil |
| 1/4 |
c |
Pine nuts, optional |
INSTRUCTIONS
Cook spinach following directions on the package. Cool and drain well.
Squeeze spinach to remove any excess juice. Combine spinach with
garlic, eggs, cheese, nutmeg, salt, pepper and cottage cheese or
ricotta. Rub a 10-inch pie plate with olive oil and spread spinach
mixture around evenly. Top with pine nuts if using and bake in
350-degree oven for 20 minutes. Cut into wedges to serve. Serve warm
from the oven or at room temperature for a picnic. *Liz Caesar's Cook
And Tell: Delicious Florentine spinach tart picnic-perfect Published
by the Riverside Press-Enterprise 1998/03/25.
>http://www.press-enterprise.com/news/food.html >>Translated to
Mastercook by Pat Hanneman, mc-PER SERVING 50% cff: 107cals; 6g fat
Notes: Torta Spinach alla Florentine: "Carol Rule of Hemet requested a
recipe for `Spinach Marie' that sounds like the Florentine Spinach
Tart that has been one of our household favorites for 15 years. This
delicious dish with a touch of nutmeg is one of our potluck take-along
favorites because even spinach haters like it," wrote Nancy Gall of
Corona. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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