tuscan spinach torta

How To Make tuscan spinach torta

• 1

  To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally.
• 2

  Heat oven to 450 degrees.
• 3

  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).
• 4

  Place prepared crust in pan; press in bottom and up sides of pan.
• 5

  Trim edges if necessary.
• 6

  Spread mustard over bottom of crust.
• 7

  Bake for 9 to 11 minutes or until crust is lightly browned.
• 8

  Reduce oven to 350 degrees.
• 9

  Melt butter in large skillet over medium-low heat.
• 10

  Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender.
• 11

  Remove from heat.
• 12

  Add Italian seasoning, oregano, garlic powder and salt; mix well.
• 13

  In large bowl, combine eggs and cheese; mix well.
• 14

  Stir in spinach mixture.
• 15

  Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly.
• 16

  Bake for 25 to 35 minutes or until filling and pine nuts are golden brown.
• 17

  Let stand 10 minutes.
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