Spinach Ricotta Tart
Contributed by Susan

Source: Martha Stewart Living, October 1999
Serves 6

1 fifteen-ounce container part-skim ricotta
1 bunch fresh spinach (12 ounces), stems removed *
1 1/2 cups loosely packed fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
2 whole eggs, plus 1 egg white
Olive-oil cooking spray

1. Wrap ricotta tightly in fine cheesecloth; place in a colander over a
bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3
hours or overnight.

2. Heat oven to 350º. Coat an 8 1/2-inch springform pan with olive-oil
cooking spray. Place drained ricotta, spinach, basil, salt, pepper and
nutmeg in the bowl of a food processor. Blend until smooth; scrape sides
as needed, about 1 minute. Add eggs and egg white; blend about 5
seconds. Pour into prepared pan; bake until set and just brown around
the edges, 40 to 45 minutes. Let rest on a cooling rack 5 minutes; run a
paring knife around edges before unmolding. Cut into wedges; serve.

Per serving: 139 calories, 7g fat, 6 mg cholesterol, 93 g carbohydrate,
517 mg sodium, 12 g protein, 1 g dietary fiber.

* Note: Frozen spinach can be substituted for fresh, but the resulting
tart will be less smooth. In a colander, press excess moisture from
cooked frozen spinach. If using fresh spinach, be sure it is completely
dry to keep the tart from becoming watery.