Spinach Tart
1 pkg. frozen chopped spinach, cooked slightly and well drained1 tbsp. butter
2 tbsp. olive oil
1/2 cup onion, finely minced
2 garlic cloves, minced
4 anchovy fillets, chopped or anchovy paste
1/2 pound ricotta
2 large eggs, beaten
1/2 cup Pecorino or Parmigiano cheese
Salt, pepper
1 prepared piecrust (I use Pillsbury Ready crusts)
Place the piecrust in a pie plate. Prick a few times with a fork. Set aside.
Heat butter and oil over medium heat. Add onion and let cook about 4 minutes before adding garlic and anchovies. Add the drained spinach, salt and pepper to taste, and stir for 2 to 3 minutes. Transfer to a large bowl to cool.
Preheat oven to 375. Add the ricotta, eggs and pecorino to the cooled spinach mix and combine well. Fill the pieshell with the mixture. Bake about 20 minutes till lightly golden and firm to the touch. May be served warm or room temp.
This is one of Elena's favorite dishes. In fact, she has even requested this in place of a birthday cake! Can be served as a light luncheon dish or as a side vegetable for dinner. Enjoy! ~Lucille
