Cheese and Spinach Tart
From Parents Magazine Jan. 2010
1 tsp. olive oil
2 c. diced onion
1 9 inche frozen pie shell
1 c low fat milk
3 large eggs
1 c mozzarella shredded
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 10 oz package chopped frozen spinach (thawed and squeezed out as much as possible)
1.) preheat oven to 350. Heat oil in a skillet. Add onions and saute on medium high for 10 min. or until caramelized. Remove and let cool.
2.) Prick pie shell with fork. Bake 10 minutes. Meanwhile whisk egg, milk cheese, garlic, Worcestershire, salt and pepper. Add onions and spinach. (NOTE: I also add some nutmeg just because I like it)
3.) Pour mixture into cooled pie shell and bake 45 minutes or until knife comes out clean.
*TIP : Take the spinach out of the freezer the day before and put in the fridge in a container. If it is still not thawed the next day put in microwave to defrost for a couple minutes. Put the spinach in a strainer with a heavy-ish bowl on top and let it drain in the sink for a bit. Go back and push the bowl in and around until the water is mostly squeezed out.
Go Green Giant Calzone
- 6 Servings(6 according to the magazine but I'd say 4 with a little leftover)
- Prep 25 min
- Bake 35 min
- 2 pounds baby spinach (used 1 package frozen)
- 8 ounces sweet Italian sausage, casings discarded (optional: in my opinion tastes good without sausage)
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 12 ounces mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper
- 1 pound store-bought pizza dough (whole wheat or regular)
- 1 1/2 cups store-bought marinara sauce
- In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl.
- In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes. Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Transfer to the spinach mixture. Stir in the mozzarella and Parmesan; season with salt and pepper.
- Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, stretch out the dough to form a 10-by-15-inch rectangle. Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges. Fold the 1-inch edges toward the center, then fold each long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top. Bake until golden, 30 to 35 minutes. Serve with the marinara sauce.