Spinach Tarts, an Irish Recipe

A crustless tart with plenty of flavor and terrific texture

22 ounces fresh baby spinach
1 medium white onion, chopped
2 large eggs, lightly beaten
10 ounces low-fat small curd cottage cheese
10 ounces freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
Extra cheese or edible flowers for garnish

Preheat oven to 350 degrees.
In a large mixing bowl combine the chopped onion, eggs, cottage cheese, grated cheese, pepper and nutmeg. Mix with a spatula until blended. Set aside.
Heat a saucepan of water fitted with a steamer basket over medium-high heat. Make sure the basket does not touch the water. Place 1/4 to 1/2 of the spinach in the basket and steam until is wilted. Remove the spinach to a strainer and repeat with the remaining spinach until it is all cooked. Drain the spinach well then press it with paper towels until you remove as much moisture as you can. Rough chop the spinach and add it to the cheese and egg mixture. Fold with the spatula until combined.

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