Italian Spinach Pie Recipe
Ingredients
Italian egg pastry
2 medium sized onions chopped
1 bunch green onions chopped
2 teaspoons olive oil
3 bunches spinach washed and chopped or 2 spinach and 1 Swiss chard (about 3 pounds greens)
3 cloves garlic minced
8 ounces ricotta cheese
5 eggs lightly beaten
2 teaspoons salt
1/2 teaspoon each crumbled dried tarragon and freshly ground pepper
1 cup shredded Romano or Parmesan cheese
How to make Italian Spinach Pie
First prepare Italian Egg Pastry: .Roll out to a 16 inch circle and place in a 10 inch cheesecake or springform pan (with removable bottom), letting the dough cover bottom and sides of pan and drape over the outsides about 1 1/2 inches.
Saute onions in oil until limp.
Add spinach and garlic and cook until wilted; press out any extra liquid.
Turn into a bowl and mix in ricotta, eggs, salt, tarragon, pepper, and 3/4 cup of the Romano cheese.
Turn into the pastry lined pan and fold the overlapping dough back over the tart.
Sprinkle the spinach filling that shows with remaining Romano.
Bake in a 425° oven for 15 minutes; reduce heat to 375° and bake 15 minutes longer, or until set.
Let cool slightly before serving.
Contains 120 calories per serving.
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Italian Spinach Pie
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