Recipe - Florentine Spinach Tart (Gall)

20 ounce Frozen chopped spinach
1 Clove garlic; minced
2 Eggs; slightly beaten
One fourth cup Grated Parmesan cheese
1 teaspoon Nutmeg
1 teaspoon Salt
One half teaspoon Pepper
8 ounce Cottage cheese OR ricotta
cheese
1 tablespoon Olive oil
One fourth cup 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 10inch pie plate with olive oil and spread spinach mixture around
evenly. Top with pine nuts if using and bake in 350degree 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
picnicperfect Published by the Riverside PressEnterprise 1998/03/25.
http://www.pressenterprise.com/news/food.html Translated to Mastercook
by Pat Hanneman, mcPER 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 takealong favorites
because even spinach haters like it," wrote Nancy Gall of Corona.

Recipe by: Riv PE 98Mar25*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 25,
1998