Spinach and Ricotta Tart

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            FOOD FUNNY
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Thanks for this fable of divine guidance from Pat in Merritt Island, FL:

A large man had won accolades from his co-workers by dieting.
However, the man walked into the office one day with a half empty
box of donuts under his arm. His colleagues, genuinely concerned
as to why he had slipped-up, asked why. He told them that in his
race to work he took a detour by the local donut shop and a blinking
"HOT DONUTS NOW" neon sign caught his attention. But there
was a problem; the parking lot was full! He told his co-workers,
"At that moment I told God that if He wanted me to stop and buy
some donuts, He would have to open up a parking space right
in front of the shop -- and sure enough, the seventh time around
the block, there it was!"

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            TODAY'S RECIPE
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This savory pie is good warm, chilled, or at room temperature,
making it as versatile as it is delicious.

Spinach and Ricotta Tart

2 lbs (900 g) spinach, fresh or frozen
16 oz (450 g) ricotta cheese
1 small onion, diced
3 eggs
2 Tbs (30 ml) fresh basil leaves, chopped
Salt and freshly ground 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

* Available in most supermarket's frozen food sections.

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 (22 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 warm, chilled, or
at room temperature. Serves 6 to 8.
Received on Thu Jul 6 00:10:31 2006