ITALIAN EASTER TART

This savory Tart is similar to a quiche. Serve as an appetizer or side dish, or as an entree with a nice salad and some fresh sliced fruit.

ITALIAN EASTER TART:

1 1/2 lb.s fresh spinach washed
Salt and Pepper to taste
1/4 teaspoon ground nutmeg
2 Eggs, beaten
1/2 cup Parmesan Reggiano cheese freshly grated
2 sheets pastry crust
8 oz. fresh mushrooms, sliced
1/4 cup pine nuts
3 Tablespoons butter
4 oz. Gorgonzola cheese, cut into small cubes

Melt 2 tablespoons of butter in a skillet over med. heat. Add the spinach and sautee until tender, about 5 minutes. Remove and drain the spinach. Add the remaining 1 tablespoon to the skillet and melt. Add the sliced mushrooms and cook until tender. Return the spinach to the skillet and salt and pepper to taste and add the nutmeg. stir in the beaten eggs and pine nuts.
Now add the parmesan and gorgonzola cheese. Line a 9-inch pan with one sheet of pastry.
Press up the edges well. Spread the spinach and cheese mixture over the crust. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
Bake 400 degrees for 35 minutes or until golden brown.