Tuscan Spinach Torta
Yield
8 servingsPrep
30 minCook
35 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
refrigerated |
|
| 1 | tablespoon |
dijon mustard
|
|
| filling | |||
| ¼ | cup |
butter, unsalted
|
|
| 9 | ounces |
spinach
green giant harvest fresh or frozen, thawed & drained |
|
| ½ | cup |
red onion
chopped |
|
| ¼ | cup |
sundried tomatoes
without oil |
|
| ½ | teaspoon |
italian seasoning
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
beaten |
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
pine nuts
or slivered almonds, * |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
refrigerated |
|
| 15 | ml |
dijon mustard
|
|
| filling | |||
| 59 | ml |
butter, unsalted
|
|
| 260.1 | ml/g |
spinach
green giant harvest fresh or frozen, thawed & drained |
|
| 118 | ml |
red onion
chopped |
|
| 59 | ml |
sundried tomatoes
without oil |
|
| 2.5 | ml |
italian seasoning
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
beaten |
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
pine nuts
or slivered almonds, * |
|
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.
