---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TUSCAN SPINACH TORTA
 Categories: Tarts
      Yield: 8 servings
 
     15 oz Pkg Pillsbury
           -Refrigerated Pie Crusts
      1 tb Dijon mustard

----------------------------------FILLING----------------------------------
    1/4 c  Unsalted butter
      9 oz Pkg Green Giant Harvest
           -Fresh Frozen Spinach,
           -thawed & drained
    1/2 c  Chopped red onion
    1/4 c  Chopped sun-dried
           -tomatoes without oil
    1/2 ts Dried Italian seasoning
    1/2 ts Dried oregano leaves
    1/4 ts Garlic powder
    1/4 ts Salt
      4    Eggs, beaten
      2 c  Shredded mozzarella
           -cheese
    1/4 c  Pine nuts or slivered
           -almonds, toasted*
 
  *To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
  minutes or until light golden brown, stirring occasionally.
  Heat oven to 450 degrees.  Prepare pie crust according to
  package directions for one-crust baked shell using 10"
  springform pan (or 9" pie pan - refrigerate remaining crust for
  later use).  Place prepared crust in pan; press in bottom and up
  sides of pan.  Trim edges if necessary.  Spread mustard over
  bottom of crust.  Bake for 9 to 11 minutes or until crust is
  lightly browned.  Reduce oven to 350 degrees.  Melt butter in
  large skillet over medium-low heat.  Add spinach, onion and
  tomatoes; cook and stir 5 to 7 minutes or until onion is
  crisp-tender.  Remove from heat.  Add Italian seasoning,
  oregano, garlic powder and salt; mix well.  In large bowl,
  cimbine eggs and cheese; mix well.  Stir in spinach mixture.
  Spoon evenly into partially baked crust; sprinkle pine nuts
  evenly over top, pressing in slightly.  Bake for 25 to 35
  minutes or until filling and pine nuts are golden brown.  Let
  stand 10 minutes.
 
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