Tuscan Spinach Torta Recipe

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Tuscan Spinach Torta

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
eggs, beaten
2 c
mozzarella cheese, shredded
1/4 c
pine nuts, toasted


1To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally.
2Heat oven to 450 degrees.
3Prepare 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).
4Place prepared crust in pan; press in bottom and up sides of pan.
5Trim edges if necessary.
6Spread mustard over bottom of crust.
7Bake for 9 to 11 minutes or until crust is lightly browned.
8Reduce oven to 350 degrees.
9Melt butter in large skillet over medium-low heat.
10Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender.
11Remove from heat.
12Add Italian seasoning, oregano, garlic powder and salt; mix well.
13In large bowl, combine eggs and cheese; mix well.
14Stir in spinach mixture.
15Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly.
16Bake for 25 to 35 minutes or until filling and pine nuts are golden brown.
17Let stand 10 minutes.

About this Recipe

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