Ricotta Torta with Beet Greens and Spinach

Made the Torta from a modified Weight Watcher's Recipe

Ingredients:

1/4 cup plain bread crumbs

2 tsp olive oil

2 small red onions, chopped

1 bunch of beet greens, chopped

1 small bunch spinach, chopped

3 garlic cloves, minced

1 16 oz container part-skim ricotta cheese (I buy Sorrento because it has no additives or thickeners)

1 egg, lightly beaten

salt & freshly ground black pepper

Instructions

Pre-heat the oven to 400 degrees F

Spray a 9" springform pan with olive oil cooking spray and sprinkle with 2 tablespoons of breadcrumbs

heat the oil in a large skillet, cook onions, stirring about 5 min until softened

stir in greens and garlic and cook until greens are wilted

while greens are cooking, combine ricotta, egg, salt pepper, and remaining breadcrumbs in a bowl, stir in the onion/greens mixture, then spoon into the prepared pan

bake until puffed and golden - about 45 minutes

It will puff up, then sink as it cools.

Served this with a Corn Salad from an Ina Garten recipe

 http://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe/index.html

 I used purple and green basil.