Spinach Ricotta Tart Recipe

Ingredients

• 2 pounds fresh spinach, torn
• 3 eggs, lightly beaten
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 medium onion, chopped
• 2 tablespoons minced fresh basil
• 1 teaspoon salt
• 1/8 teaspoon pepper
• Dash ground nutmeg
• 4 sheets phyllo dough (14 inches x 9 inches)
• 3 medium tomatoes, halved, seeded and sliced
• 2 tablespoons crumbled blue cheese

Directions

• Place spinach in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 2-3 minutes or until wilted; drain well. Chop spinach; squeeze dry and set aside. In a large bowl, combine the eggs, ricotta cheese, onion, basil, salt, pepper and nutmeg; mix well. Chop spinach; squeeze dry and set aside. In large bowl, combine the eggs, ricotta cheese, onion, basil, salt, pepper and nutmeg; mix well. Add the spinach.
• Place one sheet of phyllo dough in a 9-in. pie plate coated with cooking spray; spray phyllo dough with cooking spray. Place another sheet of phyllo across first sheet; spray with cooking spray. Repeat with remaining phyllo. Pour spinach mixture into phyllo crust. Fold excess dough under crust to form a rim; spray rim with cooking spray. Arrange tomato slices over tart. Bake at 400° for 35-40 minutes or until set. Sprinkle with blue cheese. Let stand for 10 minutes before cutting. Yield: 6 servings.

Spinach Ricotta Tart published in Light & Tasty December/January 2004, p47