Florentine Tart

• 2 (10 ounce) packages:frozen chopped spinach (or equivalent fresh)
• 1 teaspoon:minced garlic
• 2 eggs,:slightly beaten
• 1/4 cup:grated parmesan cheese
• 1 teaspoon:nutmeg
• 1 teaspoon:salt
• 1 cup:ricotta cheese
• 1/4 cup:pine nuts
• 1 teaspoon:olive oil

Preparation

1. Preheat oven to 350. Cook the frozen spinach according to package directions.
2. If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
3. Cool and drain the spinach well; squeeze dry to remove excess juice.
4. Combine with eggs, grated Parmesan, nutmeg, seasoned salt, and ricotta cheese.
5. Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
6. Top with pine nuts. Bake for 20 minutes. Serves 6 to 8

Great as an appetizer, side dish, or entree.