Please consult the OU's guidelines for checking fruits and vegetables.

Crustless Florentine Tart
This recipe is kosher for Passover.
Crustless Florentine Tart Eileen Goltz | Dairy

makes 6-8 servings

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