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  1. #1
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    Default Spinach Tart (Vegetarian)

    Order nail wraps from a Jamberry Independent Consultant
    Description: An easy to make, vegetarian spinach tart that is sure to impress guests!

    Serving Size: 4

    Preparation: Preheat oven to 400 degrees.

    Difficulty: Easy

    Ingredients:
    • 1 T olive oil
    • 2 cloves garlic, minced
    • 10oz frozen,chopped spinach
    • 1 t kosher salt
    • 2 ready-made flat pie crusts (like Pillsbury)
    • 1 cup low-fat cottage cheese
    • 1-15oz can of sliced mushrooms
    • 1-12oz jar of roasted red peppers, drained and chopped
    • 1 T dried basil
    • 1 egg lightly beaten (optional)
    • 1/4 cup grated parmesan cheese
    Steps:
    • Place olive oil in medium skillet and saute with garlic over medium heat for 1 minute. Add spinach and cook until spinach has cooked down. Add the salt and mushrooms and cook for a few more minutes.
    • Spray a rimmed baking sheet with a cooking spray and unfold/unroll one of the pie crusts on it. Spread the spinach/mushroom mixture to within 1 inch of the edge. Then evenly layer on the cottage cheese and peppers. Finish with the basil and parmesan cheese.
    • Brush half the egg around the crust's border and then place the 2nd crust on top and crimp and seal the edges. Brush the top with the rest of the egg. Cut slits in a sunshine pattern to allow steam to escape.
    • Place in oven for 35 minutes or until golden brown and then cool for 5 minutes before serving.

  2. #2
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    Default Re: Spinach Tart (Vegetarian)

    I always use the frozen spinach in a bag since it contains much less water, but if you only have boxed frozen spinach, you will need to thaw and drain it because it will make your tart VERY soupy. If you use the bagged frozen spinach, you can just throw it right into the pan frozen!

    I also NEVER use the egg and it turns out fine.

    This recipe is good warm, cold, and reheated!

  3. #3
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    Default Re: Spinach Tart (Vegetarian)

    yummmm


 

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