Argentina
argentina-consulates.Com

1 onion, chopped

 8 cloves garlic, minced

1 tablespoon butter

2 bunches spinach, stemmed and washed very well

1 15 oz. container fresh ricotta cheese

1/2 cup shredded Italian four cheese blend OR 1/8 cup each Asiago, Provolone, Parmesan and Mozzarella cheeses

8 eggs (6 for the tarta, one for the spinach/ricotta filling and one for glazing the shell)

1 each red, green and yellow bell peppers, seeded and julienned

1 package tarta shells, (2 shells) or 2 pie crusts, homemade or pre-made, such as Pillsbury

1 teaspoon crushed red pepper

salt and pepper to taste

Preheat the oven to 350 degrees Fahrenheit.  Lightly coat a springform pan with baking spray.  In a medium skillet, heat the butter over medium high heat.  Add the onion and garlic and saute until translucent.  Meanwhile, heat the two large bunches of spinach in a stock pot with a small amount of water over medium heat.  Cover, let steam until the spinach has wilted.

In a large bowl, combine the ricotta, 4-cheese blend, julienned bell peppers, 1 egg, salt, and pepper and mix well.  Line the bottom of the springform pan with one tarta  crust.  Drain the spinach, press with a clean towel to force out excess moisture.  Stir spinach into cheese mixture.  Put the cheese mixture into the tarta shell in the pan.

Smooth out the top to form an even layer.  Make 6 indentations in the filling, and crack an egg into each one--each slice of tarta should have some egg in it.  Cover with the second tarta shell, and seal the edges with  pinch-pleating technique or a fork.  Bake for at least 45 minutes, or until the shell is golden brown and the inside has set.  Let cool completely before serving.

Tags:  garlic butter spinach cheese