Tuscan spinach torta

8 servings

Ingredients

Quantity Ingredient
15 ounces Pkg Pillsbury Refrigerated Pie Crusts
¼ cup Unsalted butter
9 ounces Pkg Green Giant Harvest Fresh Frozen Spinach, thawed & drained
½ cup Chopped red onion
¼ cup Chopped sun-dried tomatoes without oil
½ teaspoon Dried Italian seasoning
1 tablespoon Dijon mustard
½ teaspoon Dried oregano leaves
¼ teaspoon Garlic powder
¼ teaspoon Salt
4 Eggs, beaten
2 cups Shredded mozzarella cheese
¼ cup Pine nuts or slivered almonds, toasted*

Directions

FILLING

*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.

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