Subject: Ricotta and Spinach Tart
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 19 2000 - 02:55:04 EDT
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F O O D F U N N Y
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Here's a food funny, along with a very insightful observation, from
reader Jade:
Over thirty years ago another woman and I were roommates. She was a
morning person, so she fixed breakfast everyday, and I, not being a
morning person, fixed supper every evening. One night I fixed
hamburgers with home-made onion rings. The milk I had used to soak
the onions in, I put in a clean glass jar in the refrigerator,
intending to use it in a cream soup for the following night's supper.
The next morning for breakfast, my roommate made home-made waffles. I
happily smeared mine with butter, drowned it in maple syrup, took a
big bite, and almost gagged. The taste was awful! "What did you put
in these waffles?" I gasped when I could speak. Turned out, in an
effort at thriftiness, she had put the onion-flavored milk in the
waffle batter.
By the way, I loved the VeggieLand story. Nell's right; dogs, and all
beings, have always been able to speak. Humans just never bother to
listen.
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T O D A Y ' S R E C I P E
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Think of this as a low-fat quiche. It is delicious warm or at room
temperature, and would make a wonderful main dish for an elegant
picnic.
Ricotta and Spinach Tart
2 lbs fresh or frozen spinach
16 oz (450 g) low-fat ricotta cheese
1 medium onion, diced
2 eggs (or equivalent amount egg substitute)
1 Tbs (15 ml) chopped fresh basil
Salt and freshly ground pepper to taste
A generous grating of fresh nutmeg
4 sheets phyllo dough
2 medium tomatoes, thinly sliced
3 Tbs (45 ml) freshly grated Parmesan cheese
If using fresh spinach, wash it thoroughly. Place the damp leaves in
a large saucepan and cook covered over high heat until wilted, about 1
minute. Whether using fresh or frozen spinach, squeeze as much water
out as possible. Place the spinach, ricotta, onion, eggs, basil,
salt, pepper, and nutmeg in an electric food processor and process
until well combined. Alternately, finely chop the spinach and combine
with above ingredients in a large bowl.
Place the phyllo sheets in a 9-inch (22 cm) quiche or pie pan,
rotating successive sheets so as to cover the bottom and sides of the
pan. Add the spinach mixture and trim all but 2 inches (5 cm) of the
phyllo dough. Roll the rim of phyllo dough up so as to resemble a pie
crust. Don't worry if the dough tears a little bit. Arrange the
tomato slices in an attractive pattern on top. Bake in a preheated
400F (200C) oven for 30 minutes. Sprinkle the Parmesan over the top
and bake an additional 15 to 20 minutes, or until the center is firm
and doesn't shake when wiggled. Allow to cool for 10 minutes before
slicing. Serve warm or at room temperature. Serves 6 to 8.
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