Name: Special Tart recipe by Shaima I at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Spinach (stems removed) - 2 Bunches; Mustard Greens or Pak Choy (stems removed) - 1 Bunch; Olive Oil - For Greasing; Clove Of Garlic (Finely Chopped) - 1; Ricotta Cheese - 400 Grams; Parmesan Cheese (grated) - 45 To 50 Grams; Large Eggs - 2; Salt - 1/2 Teaspoon; Black Pepper (freshly ground); Fresh Thyme (finely chopped) - 5 ML; Dried Oregano - 1/2 Teaspoon; Nutmeg - 2 Pinches; Polenta - 2 Tablespoon; Pine Nuts - 25 To 30 Grams

Ingredients Serving: 6

Spinach (stems removed) - 2 Bunches
Mustard Greens or Pak Choy (stems removed) - 1 Bunch
Olive Oil - For Greasing
Clove Of Garlic (Finely Chopped) - 1
Ricotta Cheese - 400 Grams
Parmesan Cheese (grated) - 45 To 50 Grams
Large Eggs - 2
Salt - 1/2 Teaspoon
Black Pepper (freshly ground)
Fresh Thyme (finely chopped) - 5 ML
Dried Oregano - 1/2 Teaspoon
Nutmeg - 2 Pinches
Polenta - 2 Tablespoon
Pine Nuts - 25 To 30 Grams

Instructions

In a pot of boiling salted water, blanch the spinach and mustard greens for two minutes.
Remove, squeeze out any liquid and chop roughly.
Heat a little oil in a frying pan and gently sauté the garlic for a minute, then add the chopped greens and cook for about 3 to 4 minutes. Remove and cool.
Toss the greens into a mixing bowl and add the ricotta and the remaining ingredients, except polenta, pine nuts and mix well.
Take an oven proof dish, grease with butter and sprinkle the polenta evenly to coat the bottom and sides of the dish.
Spoon in the mixture evenly, then sprinkle the pine nuts over the top.
Steam in a pressure cooker for about 45 minutes or until cooked.
Remove and allow to cool slightly before cutting into wedges.
Serve and enjoy with friends and families!

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