The best delicious Tuscan Spinach Torta recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tuscan Spinach Torta recipe today!
Hello my friends, this Tuscan Spinach Torta recipe will not disappoint, I promise! Made with simple ingredients, our Tuscan Spinach Torta is amazingly delicious, and addictive, everyone will be asking for more Tuscan Spinach Torta.
What Makes This Tuscan Spinach Torta Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tuscan Spinach Torta.
Ready to make this Tuscan Spinach Torta Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
15 oz Pkg Pillsbury 1 tb Dijon mustard
-Refrigerated Pie Crusts
FILLING
1/4 c Unsalted butter 1/2 ts Dried oregano leaves
9 oz Pkg Green Giant Harvest 1/4 ts Garlic powder
-Fresh Frozen Spinach, 1/4 ts Salt
-thawed & drained 4 Eggs, beaten
1/2 c Chopped red onion 2 c Shredded mozzarella
1/4 c Chopped sun-dried -cheese
-tomatoes without oil 1/4 c Pine nuts or slivered
1/2 ts Dried Italian seasoning -almonds, toasted*
*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
minutes or until light golden brown, stirring occasionally.
Heat oven to 450 degrees. Prepare pie crust according to
package directions for one-crust baked shell using 10″
springform pan (or 9″ pie pan – refrigerate remaining crust for
later use). Place prepared crust in pan; press in bottom and up
sides of pan. Trim edges if necessary. Spread mustard over
bottom of crust. Bake for 9 to 11 minutes or until crust is
lightly browned. Reduce oven to 350 degrees. Melt butter in
large skillet over medium-low heat. Add spinach, onion and
tomatoes; cook and stir 5 to 7 minutes or until onion is
crisp-tender. Remove from heat. Add Italian seasoning,
oregano, garlic powder and salt; mix well. In large bowl,
cimbine eggs and cheese; mix well. Stir in spinach mixture.
Spoon evenly into partially baked crust; sprinkle pine nuts
evenly over top, pressing in slightly. Bake for 25 to 35
minutes or until filling and pine nuts are golden brown. Let
stand 10 minutes.
Yields
8 servings
Leave a Reply