Total Calories: 1,858
1 Prepare and partially bake the crust. Reduce the oven temperature to 375°F.
2 Meanwhile, prepare the filling. Put the spinach in a large pot over medium heat with the water. Cover and cook 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. Finely chop the spinach.
3 In a large bowl, beat together the spinach, ricotta, cream, cheese, eggs, nutmeg, and salt and pepper to taste. Scrape the mixture into the prepared tart shell.
4 Bake 35 to 40 minutes or until the filling is set and lightly browned.
5 Cool the tart in the pan 10 minutes. Remove the outer rim and place the tart on a serving dish. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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