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Tuscan Spinach Torta

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

35 min

Ready

65 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
15 ounces pie shell (9 inch)
refrigerated
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1 tablespoon dijon mustard
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filling
¼ cup butter, unsalted
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9 ounces spinach
green giant harvest fresh or frozen, thawed & drained
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½ cup red onion
chopped
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¼ cup sundried tomatoes
without oil
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½ teaspoon italian seasoning
dried
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½ teaspoon oregano
dried
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¼ teaspoon garlic powder
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¼ teaspoon salt
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4 large eggs
beaten
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2 cups mozzarella cheese
shredded
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¼ cup pine nuts
or slivered almonds, *
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g pie shell (9 inch)
refrigerated
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15 ml dijon mustard
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filling
59 ml butter, unsalted
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260.1 ml/g spinach
green giant harvest fresh or frozen, thawed & drained
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118 ml red onion
chopped
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59 ml sundried tomatoes
without oil
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2.5 ml italian seasoning
dried
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2.5 ml oregano
dried
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1.3 ml garlic powder
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1.3 ml salt
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4 large eggs
beaten
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473 ml mozzarella cheese
shredded
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59 ml pine nuts
or slivered almonds, *
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 135960% from fat
 % Daily Value *
Total Fat 90g 138%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 1742mg 73%
Total Carbohydrate 40g 40%
Dietary Fiber 3g 12%
Sugars g
Protein 33g
Vitamin A 13% Vitamin C 5%
Calcium 13% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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