spinach tart

Name: Spinach Tart
Prep time: 10 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 - 10 oz. packages frozen spinach, thawed and squeezed as dry as possible; 1 - envelope dry lipton onion soup mix (generic brand is ok); 1 - egg, beaten; 3 ounce(s) ricotta cheese or lowfat cottage cheese; 1/2 cup(s) sour cream; - a few shakes of garlic powder; 1 - tomato, sliced

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Robyn Bruce

Linglestown, PA

Updated on Mar 8, 2016

If you love spinach, you'll love this tart. This recipe doesn't call for a crust, but I have made it using a store bought crust and it worked well. The fat and calories are obviously less if you don't use a pie crust. For a little extra "something", when the tart is finished, sprinkle a little shredded Mozzarella cheese or shredded Parmesan over top and put it back in the oven for 5 minutes to melt the cheese over the top. When it's done, then arrange your tomato slices on top of the cheese and serve.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 4-6 serving(s)

Ingredients

2 - 10 oz. packages frozen spinach, thawed and squeezed as dry as possible
1 - envelope dry lipton onion soup mix (generic brand is ok)
1 - egg, beaten
3 ounces ricotta cheese or lowfat cottage cheese
1/2 cup sour cream
- a few shakes of garlic powder
1 - tomato, sliced

How To Make spinach tart

Step 1

Combine all ingredients except tomato.

Step 2

Pour into a casserole dish or tart pan coated with vegetable spray. (If you want a crust, line a pie pan with a store bought crust and pour mixture into the unbaked crust. If using a pie crust, don't spray pan).
Step 3

Bake, uncovered, for 45 minutes.
Step 4

Remove from oven.
Step 5

Slice tomato, and arrange on top of tart and serve.
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