Crustless Florentine Tart (dairy)
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This can be served as an appetizer, side dish, or entree.
2 (10 ounce) packages frozen chopped spinach (or equivalent fresh)
1 teaspoon minced garlic
2 eggs, slightly beaten
1/4 cup grated parmesan cheese
1 teaspoon nutmeg
1 teaspoon salt
1 cup ricotta cheese
1/4 cup pine nuts
1 teaspoon olive oil
Preheat oven to 350. Cook the frozen spinach according to package directions.
If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves. Cool and drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, nutmeg, seasoned salt, and ricotta cheese. Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan. Top with pine nuts. Bake for 20 minutes. Serves 6 to 8
Notes: This can be served as an appetizer, side dish, or entree.
Passover Topics
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
