Spinach And Ricotta Tart

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 unbaked 9-inch pie crust
• 2 (10 ounce) packages frozen chopped spinach
• 1 small onion, minced
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 dash black pepper
• 1 (15 ounce) carton ricotta cheese
• 1 cup light cream
• 1/2 cup parmesan cheese
• 3 eggs, lightly beaten

Recipe

• 1 preheat oven to 400 degrees. prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. turn oven down to 350 degrees when pie crust is done.
• 2 cook spinach until thawed and warm. drain very well, squeezing excess moisture out with hands. (do not precook spinach if using fresh).
• 3 saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
• 4 in separate bowl, combine ricotta cheese, cream parmesan cheese and eggs and blend well.
• 5 add spinach mixture and stir well.
• 6 pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
• 7 garnish with finely chopped parsley and sliced cherry tomatoes if desired.
• 8 may be served hot or room temperature.