In Italy the rustico, or Rustic Tart, is a staple when there's nothing to make or friends are coming over for a light dinner. I like it serve it at brunch as a healthier quiche alternative or with a side salad for lunch! The possibilities of filling and serving are endless. And it doesn't have to be perfect (hence the name!)
Recently I came up with a great way to sneak Manu his spinach - a rustico filled with way more spinach than other ingredients - that proved to be healthy and so satisfying.
[I threw a handful of peas in mine, too!]
Creamy Spinach Tart
1 sheet phyllo dough (if frozen, let defrost)
1 16 oz. package frozen spinach
2 tbs light cream cheese
2 tbs crumbled feta
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 tsp olive oil
grated Parmigiano Reggiano
Defrost spinach following package instructions. Drain well. Add both cheeses, egg, salt and pepper and olive oil to the spinach and mix well.
Place one sheet of wax paper into your baking dish of choice (I used a pie plate) and over it place the rolled out sheet of phyllo dough. Pour spinach mixture into dish and gently fold over edges of phyllo dough. Drizzle some more olive oil on top and the grated Parmigiano. Bake until phyllo is golden, about 30 minutes in a 350 degree oven. Cooking time may vary. Buon appetito!