Spinach Ricotta Tart

Name: Spinach Ricotta Tart
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

11 ingredients

2 steps

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

1

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.
2

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.