Source: Marilyn Helton

Spinach, ricotta cheese, and egg tart topped with pine nuts.

Servings

20 oz Spinach, chopped, frozen (or 3 bunches fresh)
1 medium garlic cloves , peeled & minced
2 eggs , slightly beaten
0.25 cup grated Parmesan cheese
1 tsp nutmeg, ground (or mace)
1.5 tsp salt substitute seasoning
1 cup Cheese, ricotta, partially skim
2 oz pine nuts , shelled
1 tbsp olive oil

1 Preheat oven to 350 degrees F.
2 Cook the frozen spinach according to package directions. If using fresh spinach, wash it, remove the stems, and cook with just as much water as will cling to the leaves.
3 Cool & drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
4 Rub a 10-inch pie pan with olive oil and spread the mixture evenly around the pan.Top with pine nuts. Bake for 20 minutes.
5 Cool on a rack and cut in wedges to serve.