tuscan spinach torta

★★★★★ 1 Review
Argie avatar
By Argie Sirago
from Myrtle Beach, SC

Ingredients For tuscan spinach torta

  • 1 pkg
    refrigerated pie crust
  • 2 c
    mozzarella cheese, shredded
  • 4
    eggs, beaten
  • 1/4 tsp
    salt
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    oregano
  • 1/2 tsp
    italian seasoning
  • 1/4 c
    sun-dried tomatoes, minced
  • 1/2 c
    red onion, finely chopped
  • 9 oz
    frozen spinach, thawed and squeezed dry
  • 1/4 c
    unsalted butter
  • FILLING INGREDIENTS
  • 1 Tbsp
    dijon mustard
  • 1/4 c
    pine nuts, toasted
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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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