Crustless Florentine Tart (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 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

Instructions

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

Serving Size

makes 6-8 servings

Notes

This can be served as an appetizer, side dish, or entree.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .