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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Patty's Easy Spinach Ricotta Tart Recipe

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This recipe for Patty's Easy Spinach Ricotta Tart is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 baked pie crust (shell)
2 packages frozen chopped spinach
1/4 cup minced onion
3 tablespoons margarine (butter OK too)
1/2 teaspoon salt
1/4 teaspoon nutmeg
dash pepper
1 container (15 ounces) ricotta cheese
1 cup half and half (or lite cream)
1/2 cup grated Parmesan cheese
3 eggs slightly beaten
Directions:
Directions:
Cook spinach in covered pot or microwave and drain well by pressing into a fine sieve. Saute onion in margarine until transparent. Stir in spinach, salt, nutmeg, and pepper. In large bowl, combine ricotta cheese, cream, Parmesan, and eggs, and mix well. Stir in spinach mixture.

Pour into pie shell and bake at 350º, 50 minutes or until custard is set and top is browned. Can test with a knife to see if it is done. Insert into pie, and when it is done, knife will come out almost clean. The filling recipe may fill two pie shells. Or if you have extra filling, it can be baked in a small greased oven proof container or souffle dish. Can be frozen and reheated.
Number Of Servings:
Number Of Servings:
Approximately six
Personal Notes:
Personal Notes:
This recipe was given to me by my Aunt Patty Kellerman Friedman in my bridal shower cookbook. Both she and my mom made this dish throughout my childhood, and we continue to make and enjoy it to this day. I have always loved it. It is one of my comfort foods.

 

 

 

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