Italian Spinach Pie Recipe
Ingredients
| Italian egg pastry | 1 | |
| Onions | 2 Medium, chopped | |
| Green onions | 1 Bunch (100 gm), chopped | |
| Olive oil | 2 Teaspoon | |
| Spinach | 3 Bunch (300 gm), washed and chopped | |
| Garlic | 3 Clove (15 gm), minced | |
| Ricotta cheese | 8 Ounce | |
| Eggs | 5 , beaten | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1⁄2 Teaspoon | |
| Shredded romano cheese/Parmesan cheese | 1 Cup (16 tbs) |
Directions
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.
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.
Chef
