Bake-Off® Contest 36, 1994
Valley Center, California

Tuscan Spinach Torta

Looking for an egg dish? Serve your family, this spinach mixture and cheese spooned into baked shell sprinkled with nuts. Perfect if you love Italian cuisine.

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1 reviews.
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  • prep time 35 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon Dijon mustard

Filling

2
to 4 tablespoons unsalted butter, regular butter or margarine
1
(9-oz.) pkg. Green Giant™ Frozen Spinach, thawed, squeezed to drain*
1/2
cup chopped red onion
1/4
cup chopped sun-dried tomatoes without oil
1/2
teaspoon dried Italian seasoning
1/2
teaspoon dried oregano leaves
1/4
teaspoon garlic powder
1/4
teaspoon salt
4
eggs
8
oz. (2 cups) shredded mozzarella cheese
1/4
to 1/3 cup pine nuts or slivered almonds, lightly toasted**

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 10-inch springform pan or 9-inch glass pie pan. Spread mustard over bottom of crust. Bake at 450°F. for 9 to 11 minutes or until crust is light golden brown. Reduce oven temperature to 350°F.
  • 2 Meanwhile, melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook 5 to 7 minutes or until onion is crisp-tender, stirring frequently. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well.
  • 3 Beat eggs in large bowl until well blended. Add spinach mixture and cheese; mix well. Spoon filling evenly into partially baked shell. Sprinkle pine nuts evenly over top, pressing in slightly.
  • 4 Bake at 350°F. for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes before serving.
  • 1 Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 10-inch springform pan or 9-inch glass pie pan. Spread mustard over bottom of crust. Bake at 450°F. for 9 to 11 minutes or until crust is light golden brown. Reduce oven temperature to 350°F.
  • 2 Meanwhile, melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook 5 to 7 minutes or until onion is crisp-tender, stirring frequently. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well.
  • 3 Beat eggs in large bowl until well blended. Add spinach mixture and cheese; mix well. Spoon filling evenly into partially baked shell. Sprinkle pine nuts evenly over top, pressing in slightly.
  • 4 Bake at 350°F. for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

*To quickly thaw spinach, cut small slit in center of pouch; microwave on High for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

**To toast pine nuts, spread on cookie sheet; bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
130mg
130%;
Sodium
490mg
490%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
0%;
Calcium
25%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.