Caryn Lee - 12:36 pm PDT - Jul 9, 2000 -#3577
If you understood everything I said, you'd be me. --Miles Davis

I got thisNettle Tart fillingfrom Paula Wolfert's Cooking of the Eastern Mediterranean

1 lb. nettles blanched in boiling water until wilted, then drained, squeezed and coarsely chopped.

1 T olive oil

bunch of scallions, chopped

2 T snipped mint

1 cup ricotta

1 cup grated mozzarella

salt and pepper

2 eggs, beaten

3 T cream

Cook the scallions in the olive oil until soft, then add the nettles and cook until the oil is absorbed, about 2 minutes. Transfer to a dish to cool.

Combine the greens, mint, and cheeses, then add the salt and pepper and mix with your hands. Stir in the eggs and cream.

Wolfert uses phyllo dough for a crust, layered and brushed with olive oil. She also uses a top crust, but I personally like mine more like a tart. I've used phyllo or a regular savory tart crust. Bake at 375 for about 45 minutes. Sometimes I add a some grated parmesan and olive oil on the top of the tart to keep it moister.