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
35 minutes 10 minutes
25 minutes
6 to 8 servings

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

Ingredients
  • 2 (10-oz.) packages frozen chopped spinach (or equivalent fresh)
  • 1 teaspoon minced garlic
  • 2 eggs, slightly beaten
  • ¼ cup grated parmesan cheese
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup ricotta cheese
  • ¼ cup pine nuts
  • 1 teaspoon olive oil

Instructions
  1. Preheat oven to 350°F.
  2. If using frozen spinach, cook 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.
  3. Combine the spinach with eggs, grated Parmesan, nutmeg, seasoned salt, and ricotta cheese.
  4. Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan. Top with pine nuts.
  5. Bake for 20 minutes.

Kashrut Instructions

SPINACH & ARUGULA:

Please note: Only flat leaf spinach is recommended because its flat surface lends itself to efficient washing. Curly leaf spinach is difficult to clean and check. It is therefore not recommended.

INFESTATION: Spinach and arugula tend to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.

INSPECTION:

  1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Separate the spinach leaves and agitate them in the soapy solution.
  3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.
  4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.
  5. If it is practical, it is best to check each leaf.