Florentine Spinach Tart (Gall)

Title:
Florentine Spinach Tart (Gall)

Yield:
8 Servings

Categories:
Quiche,
Dairy,
Spinach,
*press




Ingredients:





    20 oz Frozen chopped spinach


     1    Clove garlic; minced


     2    Eggs; slightly beaten


   1/4 c  Grated Parmesan cheese


     1 ts Nutmeg


     1 ts Salt


   1/2 ts Pepper


     8 oz Cottage cheese OR ricotta


          -cheese


     1 tb Olive oil


   1/4 c  Pine nuts; optional






 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 
on Mar 25,


 1998