Sweet Spinach Tart
Yield
8 servingsPrep
30 minCook
50 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
8-inch, unbaked |
|
| 2 ½ | pounds |
spinach
fresh |
|
| ¼ | cup |
white wine
|
*
|
| ½ | cup |
rosewater
|
*
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | x |
salt
generous pinch |
*
|
| 2 | cups |
strawberries
sliced |
|
| 1 | x |
powdered sugar
for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
8-inch, unbaked |
|
| 1.1 | kg |
spinach
fresh |
|
| 59 | ml |
white wine
|
*
|
| 118 | ml |
rosewater
|
*
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 1 | x |
salt
generous pinch |
*
|
| 473 | ml |
strawberries
sliced |
|
| 1 | x |
powdered sugar
for topping |
*
|
Directions
- Bake pie shell at 425F for 10 minutes. Reduce temperature to 350℉ (180℃) and bake for an additional 35 minutes or until done.
Let cool.
- Wash and trim spinach. Put spinach directly into large enameled or aluminum pot without draining.
Add wine.
Cover and steam spinach over medium flame for 1 to 2 minutes or until spinach is wilted.
Drain spinach and mince very fine.
In the same pot, combine rose water, sugar, cinnamon, and salt.
Bring to a boil, stirring to dissolve sugar.
Add chopped spinach and stir to coat.
Simmer over very low flame, stirring occasionally, until all liquid has evaporated.
Remove from heat and set aside to cool.
- Fill pie shell with spinach mixture.
Arrange sliced strawberries decoratively on top.
Chill at least 2 hours.
Just before serving, sprinkle lightly with confectioners' sugar.
