Source: Marilyn Helton

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

Servings

20.0
20 oz  Spinach, chopped, frozen 1.0
1 each  medium garlic cloves 2.0
2 each  eggs 0.25
0 1/4 cup  grated Parmesan cheese 1.0
1 tsp  nutmeg, ground 1.5
1 1/2 tsp  salt substitute seasoning 1.0
1 cup  Cheese, ricotta, partially skim 2.0
2 oz  pine nuts 1.0
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.