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Crustless Florentine Tart
Source: Marilyn Helton

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

Rating:
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 120.0
Total Carbs 4.6 g
Dietary Fiber 0.9 g
Sugars 0.2 g
Total Fat 6.7 g
Saturated Fat 2.9 g
Unsaturated Fat 0.5 g
Potassium 374.0 mg
Protein 8.3 g
Sodium 226.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

20 oz  Spinach, chopped, frozen
1 each  medium garlic cloves
2 each  eggs
0 1/4 cup  grated Parmesan cheese
1 tsp  nutmeg, ground
1 1/2 tsp  salt substitute seasoning
1 cup  Cheese, ricotta, partially skim
2 oz  pine nuts
1 tbsp  olive oil
Directions
  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.

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