Tuscan Spinach Torta Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Pkg Pillsbury Refrigerated Pie Crusts,
1 tbsp: Dijon mustard,
FILLING
1/4 cup: Unsalted butter,
9 ounce: Pkg Green Giant Harvest Fresh Frozen Spinach, thawed & drained
1/2 cup: Chopped red onion,
1/4 cup: Chopped sun-dried tomatoes without oil,
1/2 tsp: Dried Italian seasoning,
1/2 tsp: Dried oregano leaves,
1/4 tsp: Garlic powder,
1/4 tsp: Salt,
4: Eggs, beaten
2 cup: Shredded mozzarella cheese,
1/4 cup: Pine nuts or slivered almonds, toasted*
Directions:
*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
minutes or until light golden brown, stirring occasionally. Heat oven
to 450 degrees. Prepare pie crust according to package directions for
one-crust baked shell using 10" springform pan (or 9" pie pan -
refrigerate remaining crust for later use). Place prepared crust in
pan; press in bottom and up sides of pan. Trim edges if necessary.
Spread mustard over bottom of crust. Bake for 9 to 11 minutes or
until crust is lightly browned. Reduce oven to 350 degrees. Melt
butter in large skillet over medium-low heat. Add spinach, onion and
tomatoes; cook and stir 5 to 7 minutes or until onion is
crisp-tender. Remove from heat. Add Italian seasoning, oregano,
garlic powder and salt; mix well. In large bowl, cimbine eggs and
cheese; mix well. Stir in spinach mixture. Spoon evenly into
partially baked crust; sprinkle pine nuts evenly over top, pressing
in slightly. Bake for 25 to 35 minutes or until filling and pine nuts
are golden brown. Let stand 10 minutes.
Source from luhu.jp
minutes or until light golden brown, stirring occasionally. Heat oven
to 450 degrees. Prepare pie crust according to package directions for
one-crust baked shell using 10" springform pan (or 9" pie pan -
refrigerate remaining crust for later use). Place prepared crust in
pan; press in bottom and up sides of pan. Trim edges if necessary.
Spread mustard over bottom of crust. Bake for 9 to 11 minutes or
until crust is lightly browned. Reduce oven to 350 degrees. Melt
butter in large skillet over medium-low heat. Add spinach, onion and
tomatoes; cook and stir 5 to 7 minutes or until onion is
crisp-tender. Remove from heat. Add Italian seasoning, oregano,
garlic powder and salt; mix well. In large bowl, cimbine eggs and
cheese; mix well. Stir in spinach mixture. Spoon evenly into
partially baked crust; sprinkle pine nuts evenly over top, pressing
in slightly. Bake for 25 to 35 minutes or until filling and pine nuts
are golden brown. Let stand 10 minutes.
Source from luhu.jp
Tags
Tarts