A crustless tart with plenty of flavor and terrific texture
22ouncesfresh baby spinach
1medium white onion,chopped
2large eggs,lightly beaten
10ounceslow-fat small curd cottage cheese
10ouncesfreshly grated Parmigiano-Reggiano cheese
1/2teaspoonfreshly ground black pepper
Extra cheese or edible flowers for garnish
Preheat oven to 350 degrees.
In a large mixing bowl combine the chopped onion, eggs, cottage cheese, grated cheese, pepper and nutmeg. Mix with a spatula until blended. Set aside.
Heat a saucepan of water fitted with a steamer basket over medium-high heat. Make sure the basket does not touch the water. Place 1/4 to 1/2 of the spinach in the basket and steam until is wilted. Remove the spinach to a strainer and repeat with the remaining spinach until it is all cooked. Drain the spinach well then press it with paper towels until you remove as much moisture as you can. Rough chop the spinach and add it to the cheese and egg mixture. Fold with the spatula until combined.
Line a large rimmed baking sheet with foil. Place the six 4 1/2 inch tart pans (with removable bottom) on the baking sheet and fill with the spinach mixture. Press the spinach and cheese mixture into the tart pans smoothing to level the top.
Bake for 35-40 minutes or until just set in the center and lightly browned on the edges.
Remove from the oven and allow the tarts to cool for 5 minutes before removing from the pans. Serve warm or at room temperature. Garnish with edible flowers or additional grated cheese if desired. It is also very tasty with a dash of hot sauce or Sriracha.
(recipe from "Irish Country Cooking: More Than 100 Recipes for Today's Table")