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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (293g) Recipe makes 6 servings |
||
| Calories 516 | ||
| Calories from Fat 347 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.6g | 59% | |
| Saturated Fat 19.6g | 97% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 192mg | 64% | |
| Sodium 701mg | 29% | |
| Potassium 560mg | 16% | |
| Total Carbohydrate 23.3g | 7% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 1.9g | ||
| Protein 21.5g | 42% | |
Spinach and Ricotta Tart
By: sassafrasnanc
Mar 10, 2008
Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.
SERVES 6
Ingredients
- 1 unbaked 9-inch pie crust
- 2 (10 ounce) packages frozen chopped spinach
- 1 small onion, minced
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 dash black pepper
- 1 (15 ounce) carton ricotta cheese
- 1 cup light cream
- 1/2 cup parmesan cheese
- 3 eggs, lightly beaten
Directions
1
Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.2
Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).3
Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.4
In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.5
Add spinach mixture and stir well.6
Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.7
Garnish with finely chopped parsley and sliced cherry tomatoes if desired.8
May be served hot or room temperature.
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- Course > Main Dish > Savory Pies
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Occasion > Brunch
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #479217
On Jul 22, 2008
I found this very easy to make. It was really tasty. I found that there was a lot of filling left over after I had poured it in. I topped it off with feta cheese.
From: pattikay in L.A.
On Jul 7, 2008
Very nice. This rises up nice and high, but doesn't taste too "eggy." I used both parmesan and a bit of feta and about 14 oz of frozen spinach, which was quite enough. Thanks for sharing!
From: Lainey6605
On Jun 17, 2008
Awesome recipe! It was really a to-die-for dish. My family definitely wants me to make it again. Made for ZWT4 for the Tastebud Tickling Travellers.
From: Andi of Longmeadow Farm
On Jun 17, 2008
Oh boy this was great! I made this for a nice breakfast and actually prepped ahead and baked the pie shell the night before. Along with that I also precooked the onion and fresh spinach and put aside in the fridge so it was ready to go the next morning. In the morning I put the egg mixture together with the ricotta cheese, mixed the onion/spinach with the egg mixture and put it all in the backed pie shell. Set inside the oven, baked as time suggested for 50 minutes (checked to see if egg mixture had hardened.) and served with some fresh orange juice and homemade toast. Very nice! Thank you so much! Made for ZWT4 June 2008.
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