Crustless Florentine Tart

1. 1

   Preheat oven to 350u00b0.

2. 2

   Cook the frozen spinach according to package directions.

3. 3

   If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.

4. 4

   Cool and drain the spinach well; squeeze dry to remove excess juice.

5. 5

   Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.

6. 6

   Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.

7. 7

   Top with pine nuts.

8. 8

   Bake for 20 minutes.

9. 9

   Cool on a rack and refrigerate until packing your picnic basket.

10. 10

    Remove from cooler about one hour before serving, depending on weather conditions.

* Per serving · 4 servings · Values may vary.

No additional tips available.