Spinach Tart Recipe
Ingredients
| Frozen chopped spinach | 40 Ounce (4 Packages Of 10 Ounce Each) | |
| Sifted flour | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Lard | 1⁄2 Cup (8 tbs) | |
| Water | 2 1⁄2 Tablespoon | |
| Butter | 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 3142 Calories from Fat 1715
% Daily Value*
Total Fat 189 g290.4%
Saturated Fat 86.3 g431.3%
Trans Fat 0 g
Cholesterol 298.3 mg99.4%
Sodium 9255.6 mg385.7%
Total Carbohydrates 257 g85.7%
Dietary Fiber 30 g120.1%
Sugars 6.1 g
Protein 117 g234.3%
Vitamin A 2149.7% Vitamin C 531.1%
Calcium 265.7% Iron 223.8%
*Based on a 2000 Calorie diet
Directions
Drain; press out excess moisture.
Set aside.
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 10x1 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.
Chef
