• 18 ounces fresh spinach
• 6 ounces ricotta cheese
• 3 ounces finely grated Parmesan cheese
• 2.5 ounces (By weight) olive oil.
• Pastry for double crust 9 inch pie. (See Pastry Dough for other options)

Blanch spinach, drain well, (Squeeze out as much liquid as you can by wrapping the spinach in a clean kitchen towel or good cheesecloth and squeezing)  Finely chop spinach.  Mix cheeses, oil and spinach. This will give you a spreadable filling.

Let cool slightly or to room temperature before serving.

The original of this recipe says chard or spinach. Other greens may be substituted. Reheats well but flavor of Parmesan will be sharper. Can also be easily adapted for small individual tarts.

I originally dithered some over whether a 16th century German ounce was the same as a modern American one, but decided since all the amounts were in ounces, they were proportional no matter how much the mentioned ounce really weighed.

30 To make Genovese tart

Take eighteen ounces of chard or spinach, three ounces of grated cheese, two and one half ounces of olive oil and the fresh cheese from six ounces of curdled milk. And blanch the herbs and chop them small and stir it all together and make a good covered tart with it.