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Name: Tuscan Spinach Torta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 15 oz Pkg Pillsbury; 1/2 ts Dried Italian Seasoning; 4 Eggs beaten; 1/4 c Chopped sun-dried; 1/2 ts Dried oregano leaves; 1/2 c Chopped red onion; 1/4 c Unsalted butter; 1/4 ts Garlic powder; 1/4 ts Salt; 1 tb Dijon mustard; 9 oz Pkg Green Giant Harvest; 1/4 c Pine nuts or slivered; 2 c Shredded mozzarella

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INGREDIENTS

15 oz Pkg Pillsbury
FILLING
1/2 ts Dried Italian Seasoning
4 Eggs ; beaten
1/4 c Chopped sun-dried
1/2 ts Dried oregano leaves
1/2 c Chopped red onion
1/4 c Unsalted butter
1/4 ts Garlic powder
1/4 ts Salt
1 tb Dijon mustard
9 oz Pkg Green Giant Harvest
1/4 c Pine nuts or slivered
2 c Shredded mozzarella

Servings

INSTRUCTIONS

*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.

NOTES

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Tuscan Spinach Torta

15 oz Pkg Pillsbury
 FILLING
1/2 ts Dried Italian Seasoning
4 Eggs beaten
1/4 c Chopped sun-dried
1/2 ts Dried oregano leaves
1/2 c Chopped red onion
1/4 c Unsalted butter
1/4 ts Garlic powder
1/4 ts Salt
1 tb Dijon mustard
9 oz Pkg Green Giant Harvest
1/4 c Pine nuts or slivered
2 c Shredded mozzarella

*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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Nutrition

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Serving Size: 1 Serving (320g)
Recipe Makes: 8 Servings

Calories: 634
Calories from Fat: 506 (80%)

Amt Per Serving		% DV

	Total Fat 56.2g	75 %
	Saturated Fat 31.5g	158 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 3.3g
Cholesterol 656.6mg		202 %
Sodium 573.8mg		20 %
Potassium 244.4mg		6 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.3g
Protein 30.1g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 634

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