Spinach-Ricotta Tart
2 lbs (900 g) spinach, fresh or frozen
16 oz (450 g) container of low-fat ricotta cheese
1 small onion, diced
3 eggs or 3/4 cup (180 ml) egg substitute
2 Tbs (30 ml) fresh basil leaves, chopped, or 1 tsp (5 ml) dried basil
Salt and freshly ground black pepper to taste
A few gratings nutmeg
2 sheets phyllo dough* (or your favorite pastry dough recipe)
3 medium tomatoes, sliced
2 Tbs (30 ml) grated Parmesan cheese
If using fresh spinach, wash thoroughly and pack into a covered saucepan
with the water that clings to the leaves. Cook over high heat about 1
minute, until the leaves are wilted. Drain in a colander and squeeze to
remove as much water as possible. If using frozen spinach, thaw and squeeze
to remove as much water as possible. Chop the spinach finely and combine
with the ricotta, onion, eggs, basil, salt, pepper, and nutmeg in a large
bowl, mixing to combine ingredients. Place the two sheets of phyllo on a 9
inch (25 cm) quiche pan or pie pan. Pour in the ricotta mixture. Trim the
phyllo so that 2 inches (5 cm) of dough hang over the edge of the pan, and
roll this up to resemble the crust of a pie. Arrange the tomato slices on
top of the ricotta mixture. Bake in the lower third of a preheated 400F
(200C) oven for 25 minutes. Sprinkle the Parmesan cheese on top and bake an
additional 15 minutes, until the tart is firm in the center and a knife
point inserted in the center come out clean. Let rest 15 minutes before
serving. Serve hot, cold, or at room temperature. Serves 6 to 8.