Spinach Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 9 inch pie crusts
2 boxes of frozen chopped spinach
2 cups 2% cottage cheese
2 eggs
2 tsp. thyme or oregano
1/2 cup Parmesan cheese
one medium onion
olive oil
salt and pepper
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Directions: |
Directions:Thaw and thoroughly drain 2 boxes of chopped spinach. Chop one medium onion. Saute the onion in some olive oil for a minute or two. Add drained spinach to the pan. Saute the lot with some salt and pepper. The idea is to get most of the moisture out.
Lay out bottom layer of pie crust in a pie pan. Dump spinach and onion mixture on it and lay out evenly. Beat one egg and mix into the 2 cups of 2% cottage cheese. Spread this mixture on top of the spinach. Sprinkle with salt and pepper and a tsp. or 2 of thyme or oregano. Top with a layer of about 1/2 cup Parmesan cheese. (I sometimes add a sprinkling of shredded cheddar or mozzarella too.)
Beat the second egg. Use some of the egg to moisten the edges of the dough around the top rim. Lay on the top layer of the pie crust. Pinch the edges to seal. Slather the top crust with more of the egg. Cut vents in the crust. Bake in 400º oven for 1/2 hour or until the crust is browned. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min. prep + 30 min. cook =1 hr |
Personal
Notes: |
Personal
Notes: I usually put the spinach in a shallow bowl in the fridge the day before to let it thaw. Then I dump it in a sieve and press with a spoon to get the liquid out. If you are a fancy pants in the kitchen and have cheese cloth or a potato ricer I hear those methods work well too.
When I feel naughty I add crumbled bacon to the spinach. When I feel virtuous I eliminate the first egg, downgrade the cottage cheese to 1% and cut back on the Parmesan.
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