Tuscan Spinach Torta

Tuscan Spinach Torta

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Argie Sirago



★★★★★ 1 vote



  • 1 pkg
    refrigerated pie crust
  • 1 Tbsp
    dijon mustard

  • 1/4 c
    unsalted butter
  • 9 oz
    frozen spinach, thawed and squeezed dry
  • 1/2 c
    red onion, finely chopped
  • 1/4 c
    sun-dried tomatoes, minced
  • 1/2 tsp
    italian seasoning
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
  • 4
    eggs, beaten
  • 2 c
    mozzarella cheese, shredded
  • 1/4 c
    pine nuts, toasted

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.

Printable Recipe Card

About Tuscan Spinach Torta

Course/Dish: Eggs Side Casseroles
Regional Style: Italian
Other Tag: Quick & Easy

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