Elegant Appetizers: A Collection of Recipes with International Flair

One spring, while on a family camping trip in Italy, we decided to take a picture into the Tuscany hills. In Italy a tavola caldo ("hot table") is somewhat like an American Delicatessen, except the food is Italian inspired. Of course, these are ideal places to select ready-made edibles for picnics. These places sell wonderful and fascinating things that have been created with vegetables, and one that attracted my eye was a spinach tart. It was the star of the picnic --- we all wanted more! I did some cooking experiments when we returned home to California and came up with this version, which has proven popular. 2 (10 ounce) packages frozen chopped spinach or 3 bunches fresh spinach 2 eggs, slightly beaten 1/4 cup Parmesan cheese, grated 1 teaspoon nutmeg 1 clove fresh garlic, peeled and minced 1 teaspoon salt 1/2 teaspoon pepper 1 cup ricotta or small-curd cottage cheese 1 tablespoon olive oil for pan 1/4 cup shelled pine nuts If using frozen spinach, cook the spinach according to package direction. If using fresh, wash and remove the stems. Cook covered in a saucepan with only as much water as will cling to the leaves, until tender (about 5 minutes). Cool spinach, drain well, and then queeze dry to remove excess juice. In a medium-sized bowl, chop spinach (if not already chopped) and combine with eggs, Parmesan, nutmeg, garlic, salt, pepper, and ricotta or cottage cheese. Rub a 9 or 10-inch pie pan with olive oil. Spread mixture evenly around the pan. Top with pine nuts. Bake at 350 degrees for 20 minutes. Cut into wedges to serve. Spinach tarat is best served warm or at room temperature. Serves approximately 6.