---------- Recipe via Meal-Master (tm) v8.02
  Categories: Tarts
       Yield: 8 servings
      15 oz Pkg Pillsbury
            -Refrigerated Pie Crusts
       1 tb Dijon mustard
     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
     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.