Spinach Ricotta Tart
- 1/2 pkg. pie crust mix
- 2 (10 oz.) pkg. frozen chopped spinach
- 1 small onion, minced (1/4 c.)
- 3 Tbsp. butter or oleo
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- dash of black pepper
- 15 oz. Ricotta cheese
- 1 c. light cream or half and half
- 1/2 c. freshly grated Parmesan cheese
- 3 eggs, slightly beaten
- Prepare pie crust mix, following label direction for one-crust pie. Line a 9-inch pie plate with pastry; flute edge, making a high rim to hold all the filling. Prick bottom and sides with fork to keep the pastry flat while baking. Fit a piece of wax paper in bottom. Add a layer of rice or beans to weigh down. Bake in hot oven at 400u0b0 for 5 minutes. Remove paper and rice and let pastry brown about 6 to 8 minutes longer. Remove to wire rack.
pie crust, spinach, onion, butter, salt, ground nutmeg, black pepper, ricotta cheese, light cream, freshly grated parmesan cheese, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=55541 (may not work)