Tuscan Spinach Torta

Directions

*To toast nuts, spread on cookie sheet; bake at 350℉ (180℃) for 3 to 6 minutes or until light golden brown, stirring occasionally.

Heat oven to 450 degrees.

Prepare pie crust according to package directions for one-crust baked shell using 10” springform pan (or 9” pie pan - refrigerate remaining crust for later use).

Place prepared crust in pan; press in bottom and up sides of pan.

Trim edges if necessary. Spread mustard over bottom of crust.

Bake for 9 to 11 minutes or until crust is lightly browned.

Reduce oven to 350℉ (180℃). Melt butter in large skillet over medium-low heat.

Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender.

Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well.

In large bowl, cimbine eggs and cheese; mix well.

Stir in spinach mixture.

Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly.

Bake for 25 to 35 minutes or until filling and pine nuts are golden brown.

Let stand 10 minutes.