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Spinach Tart Recipe
|Frozen chopped spinach||40 Ounce (4 Packages Of 10 Ounce Each)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Lard||1⁄2 Cup (8 tbs)|
|Water||2 1⁄2 Tablespoon|
|Prosciutto slices||6 , cut in squares (Thin)|
|Mornay sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Shredded parmesan cheese||3⁄4 Cup (12 tbs), shredded|
Serving size: Complete recipe
Calories 2848 Calories from Fat 1668
% Daily Value*
Total Fat 186 g286.2%
Saturated Fat 74.7 g373.7%
Trans Fat 0 g
Cholesterol 319.9 mg
Sodium 5090.1 mg212.1%
Total Carbohydrates 195 g65%
Dietary Fiber 30.4 g121.8%
Sugars 6.1 g
Protein 110 g219%
Vitamin A 2149.7% Vitamin C 531.1%
Calcium 219.6% Iron 223.8%
*Based on a 2000 Calorie diet
Drain; press out excess moisture.
Sift flour and salt together.
Cut in lard with pastry blender until pieces are the size of small peas.
Gradually sprinkle water over mixture, mixing lightly with fork.
Form into a ball.
Roll out on floured surface and fit into a 10x 1 1/2 inch pie plate.
Heat the butter in a skillet.
Add prosciutto and heat 1 to 2 minutes.
Evenly spread one half of the spinach in pastry shell.
Top with prosciutto and butter.
Spoon remaining spinach over prosciutto.
Spread Mornay Sauce over spinach.
Sprinkle with cheese.
Bake at 350°F about 35 to 40 minutes, or until top is golden brown.