A delightful spinach and cheese tart with a flaky crust, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Heat the butter and olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the onions and sauté until they are soft and translucent, about 5 minutes.
Stir occasionally to avoid burning the onions.
Add the spinach to the skillet and cook until wilted and the liquid has evaporated, about 3 minutes.
Press the spinach with a spatula to help release excess moisture.
Season the spinach mixture with ground nutmeg, and stir to combine.
A small pinch of nutmeg goes a long way in enhancing the flavor.
In a mixing bowl, combine the spinach mixture, ricotta cheese, mozzarella cheese, parmesan cheese, and eggs. Mix until well combined.
Ensure the mixture is evenly combined for consistent flavor.
Pour the filling into the unbaked pie crust placed in a pie dish.
Spread the filling evenly for uniform baking.
Bake in the preheated oven for 1 hour, or until the top is golden brown and the filling is set.
Check the tart halfway through baking to ensure even cooking.
Let the tart cool for 10 minutes before slicing and serving.
Cooling allows the filling to set for cleaner slices.
