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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Topped with tomato slices and crumbled blue cheese, this pretty tart is a great way to get good-for-you spinach into your diet. Years ago, I borrowed the recipe from a college friend, writes Cindy Kelly of Amston, Connecticut. Now, I'm asked to bring it to every party. Ingredients:
2 pounds fresh spinach, torn |
3 eggs, lightly beaten |
1 carton (15 ounces) part-skim ricotta cheese |
1 medium onion, chopped |
2 tablespoons minced fresh basil |
1 teaspoon salt |
1/8 teaspoon pepper |
dash ground nutmeg |
4 sheets phyllo dough (14 inches x 9 inches) |
3 medium tomatoes, halved, seeded and sliced |
2 tablespoons crumbled blue cheese |
Directions:
1. Place spinach in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 2-3 minutes or until wilted; drain well. Chop spinach; squeeze dry and set aside. In a large bowl, combine the eggs, ricotta cheese, onion, basil, salt, pepper and nutmeg; mix well. Chop spinach; squeeze dry and set aside. In large bowl, combine the eggs, ricotta cheese, onion, basil, salt, pepper and nutmeg; mix well. Add the spinach.
2. Place one sheet of phyllo dough in a 9-in. pie plate coated with cooking spray; spray phyllo dough with cooking spray. Place another sheet of phyllo across first sheet; spray with cooking spray. Repeat with remaining phyllo. Pour spinach mixture into phyllo crust. Fold excess dough under crust to form a rim; spray rim with cooking spray. Arrange tomato slices over tart. Bake at 400° for 35-40 minutes or until set. Sprinkle with blue cheese. Let stand for 10 minutes before cutting. Yield: 6 servings.
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