Spinach Ricotta Tart

Testimonials

"Our customers often compliment us on the cheese we serve in our dishes. They ask if we import from Italy because they recognize the freshness, quality and authentic taste of the product. Especially the burrata and the ricotta... we believe 'Angelo & Franco' to be the best you can find outside of Italy. "

~ Paolo Scovolo / Locanda Positano

Ingredients

    * 1/2 pkg. pie crust mix
    * 2 (10 oz.) pkgs. frozen chopped spinach
    * 1 sm. onion, minced (1/4 c.)
    * 3 tbsp. butter
    * 1/2 tsp. salt
    * 1/4 tsp. ground nutmeg
    * Dash black pepper
    * 1 (15 oz.) container Ricotta cheese
    * 1 c. light cream or half and half
    * 1/2 c. freshly grated Parmesan cheese
    * 3 eggs, slightly beaten

Directions

1. Prepare pie crust mix, following label directions for one crust pie. Line a 9" pie plate with pastry; flute edge, making a high rim to hold all the filling. Prick bottom and sides with fork to keep pastry flat while baking. Fit a piece of wax paper in bottom; add a layer of rice or beans to weigh down.

2. Bake in hot oven, 400 degrees for 5 minutes; remove paper and rice to let pastry brown about 6 to 8 minutes longer. Remove to wire rack.

3. Cook spinach following package directions. Drain in a large strainer; squeeze out liquid by pressing spinach against the sides of the strainer with a wooden spoon; set aside.

4. Saute onion in butter until transparent. Stir in spinach, salt, nutmeg and pepper.

5. In a large mixing bowl combine Ricotta cheese, cream, Parmesan cheese and eggs; mix thoroughly. Stir in spinach mixture.

6. Pour into baked pastry shell. Bake in a moderate oven (350 degrees) 50 minutes or until custard is set and top is lightly browned. Garnish with parsley and cherry tomatoes, if you wish. Serve hot or warm with a tossed salad and a square of corn bread. Makes 6 servings.