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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crustless Florentine Tart

Source: Marilyn Helton

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

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 6.7 Fat, 0.5 Vegetables, 0.9 Meat, 0.0 Starch, 0.0 Lean Meat

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

Directions

Preheat oven to 350 degrees F.
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.
Cool & drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
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.
Cool on a rack and cut in wedges to serve.