TUSCAN SPINACH TORTA

      Title: TUSCAN SPINACH TORTA
  Categories: Tarts
       Yield: 8 Servings
  
      15 oz Pkg Pillsbury
            -Refrigerated Pie Crusts
       1 tb Dijon mustard
 
 MMMMM--------------------------FILLING-------------------------------
     1/4 c  Unsalted butter
       9 oz Pkg Green Giant Harvest
            -Fresh Frozen Spinach,
            -thawed & drained
     1/2 c  Chopped red onion
     1/4 c  Chopped sun-dried
            -tomatoes without oil
     1/2 ts Dried Italian seasoning
     1/2 ts Dried oregano leaves
     1/4 ts Garlic powder
     1/4 ts Salt
       4    Eggs, beaten
       2 c  Shredded mozzarella
            -cheese
     1/4 c  Pine nuts or slivered
            -almonds, toasted*
  
   *To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
   minutes or until light golden brown, stirring occasionally. Heat oven
   to 450 degrees. Prepare pie crust according to package directions for
   one-crust baked shell using 10" springform pan (or 9" pie pan -
   refrigerate remaining crust for later use). Place prepared crust in
   pan; press in bottom and up sides of pan.  Trim edges if necessary.
   Spread mustard over bottom of crust. Bake for 9 to 11 minutes or
   until crust is lightly browned. Reduce oven to 350 degrees.  Melt
   butter in large skillet over medium-low heat. Add spinach, onion and
   tomatoes; cook and stir 5 to 7 minutes or until onion is
   crisp-tender.  Remove from heat.  Add Italian seasoning, oregano,
   garlic powder and salt; mix well. In large bowl, cimbine eggs and
   cheese; mix well. Stir in spinach mixture. Spoon evenly into
   partially baked crust; sprinkle pine nuts evenly over top, pressing
   in slightly. Bake for 25 to 35 minutes or until filling and pine nuts
   are golden brown. Let stand 10 minutes.
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