Tuscan spinach torta
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Tuscan spinach torta
  Tarts    Tuscan    Spinach  
Last updated 6/12/2012 1:28:00 AM. Recipe ID 63169. Report a problem with this recipe.
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      Title: Tuscan spinach torta
 Categories: Tarts
      Yield: 8 Servings
     15 oz Pkg Pillsbury
           -Refrigerated Pie Crusts
      1 tb Dijon mustard

    1/4 c  Unsalted butter
      9 oz Pkg Green Giant Harvest
           -Fresh Frozen Spinach,
           -thawed & drained
    1/2 c  Chopped red onion
    1/4 c  Chopped sun-dried
           -tomatoes without oil
    1/2 ts Dried Italian seasoning
    1/2 ts Dried oregano leaves
    1/4 ts Garlic powder
    1/4 ts Salt
      4    Eggs, beaten
      2 c  Shredded mozzarella
    1/4 c  Pine nuts or slivered
           -almonds, toasted*
  *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.

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Recipe ID 63169 (Apr 03, 2005)

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