Sharon's Recipes

JANUARY: Spinach Ricotta Tart


1 single layer pie crust, preferably home made
2 pkg, 10 oz each) frozen chopped spinach
1 small onion, minced
3 T. butter
1/ 2 tsp salt
dash of pepper
3 eggs, beaten
1/ 4 tsp ground nutmeg
1 container, 15 oz, ricotta
1 c. light crem
1/ 2 c. grated parmesan

Cook the spinach, squeeze dry. Cook the spinach and onion in the butter. Add the salt, pepper and nutmeg.
In a separate bowl combine ricotta, eggs and cream. Add the spinach mix.

Pour into the prepared precooked pie crust ( 5 minutes) and bake at 350 for 50 minutes or until set.

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