Cooking, Recipe, Recipes, Dinning, Cook, Cheese, Ice Cream, Desserts

Tuscan Spinach Torta

15 oz Pkg Pillsbury

-Refrigerated Pie Crusts 1 T Dijon mustard

----------------------------------FILLING---------------------------------- 1/4 c Unsalted butter

9 oz Pkg Green Giant Harvest

-Fresh Frozen Spinach, -thawed & drained 1/2 c Chopped red onion

1/4 c Chopped sun-dried

-tomatoes without oil 1/2 t Dried Italian seasoning

1/2 t Dried oregano leaves

1/4 t Garlic powder

1/4 t Salt

4 Eggs, beaten

2 c Shredded mozzarella

-cheese 1/4 c Pine nuts or slivered

-almonds, toasted* *To toast nuts, spread on cookie sheet; bake at 350 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 degrees. 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.

36 Reads

All rights reserved for Recipe Website (©) 2019 - [Privacy Policy]
Powered by AwesomePHP