Spinach Tarte

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* Exported from MasterCook *

 

Spinach Tarte

 

Recipe By :The New Elegant But Easy Cookbook by Marian Burros and Lois

Levine

Serving Size : 8 Preparation Time :0:00

Categories : Spinach Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh loose spinach

OR 1 (10-ounce) package fresh spinach

2 tablespoons unsalted butter

1 1/2 cups chopped onion

1 large clove garlic -- minced

1/2 pound fresh mushroom -- washed trimmed and sliced

1 cup nonfat yogurt

1 cup reg or light sour cream

4 ounces grated extra-sharp white cheddar cheese -- optional

3 egg -- lightly beaten

1 teaspoon worcestershire sauce

1/4 teaspoon nutmeg

freshly ground black pepper -- to taste

 

Note: use white, crimini, or portobello mushrooms.

 

Wash the spinach and remove the tough stems. Steam the spinach, using only

the water clinging to the leaves, and drain thoroughly. Chop coarsely

with a knife.

 

In a medium skillet, melt the butter and saute the onion and garlic until

the onions begin to soften and turn golden. Add the mushrooms and cook

until they release their liquid. Continue cooking until the liquid evaporates.

 

Stir in the yogurt, sour cream, grated extra-sharp Cheddar, eggs,

Worcestershire, nutmeg, pepper, and spinach, and spoon into a 9x13-inch

baking dish. (Or, as a richer alternative, sprinkle the optional 2-1/2

cups grated sharp cheese in a single layer on the bottom of the baking dish

and proceed.) Refrigerate, if desired.

 

To serve, let come to room temperature and bake at 350 degrees for about 40

minutes, until the filling is set and the mixture is firm. Allow to rest

for about 10 minutes if serving warm. Serve warm or at room temperature.

 

Yield: 30 squares for hour d'oeuvres; serves 8 as a side dish

 

Description:

" Good as a side dish or as an appetizer (with or without the cheese) "

 

S(Typist/Poster):

" Typos by Brenda Adams (adamsfmle) & posted RecipeCafe 7/99 "

 

Copyright:

" 1998; ISBN: 00-684-83244-5 "

 

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