Tuscan Spinach Torta

Tuscan Spinach Torta Recipe

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Argie Sirago


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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

How to Make Tuscan Spinach Torta


  • 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.

Printable Recipe Card

About Tuscan Spinach Torta

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

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