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Tuscan Spinach Torta

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

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

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**

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

*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.

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.
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