Spinach and ricotta savory tart


Perfect as a second dish or as an appetizer this tart with its creamy spinach filing is cooked over a layer of a homemade salty pastry. I won’t lie to you… the olive oil in the pastry was not my choice to make this tart more fancy… I just ran out of butter. The final result amazed me and it is as delicious as a regular all butter pastry so I recommend it to all off you. Next step in my cooking skills will be doing all olive oil pastry.

Spinach and ricotta savory tart


For 4 Person(s)

Ingredients for the pastry

  • 250 g all-purpose flour
  • 100 g cold butter
  • 50 g extra virgin olive oil
  • 1 egg
  • 1.5 tsp salt
  • pepper to taste

Ingredients for the filling

  • 300 g frozen spinach
  • 250 g ricotta cheese
  • 2 eggs
  • 1 tbsp milk
  • 1.5 tsp salt
  • pinch (or more) of pepper
  • 1 pinch (or more) of nutmeg

Spinach and ricotta savory tart Directions

  1. Prepare the 25 cm round baking dish. Brush it with butter and flour it slightly.

  2. In a bowl, crumble the butter between your fingers together with the flour, salt and pepper. Add the oil and the egg and stir.

    spinaci tarta01
  3. Briefly knead by hand until you have a smooth and homogeneous dough. Wrap in plastic wrap and place in refrigerator for at least half an hour.

    spinaci tarta02
  4. In non-stick skillet cook the spinach with a little oil. Set aside until it is lukewarm.

    spinaci tarta03
  5. Add the ricotta, salt, pepper, nutmeg and stir.

    spinaci tarta04
  6. In a bowl whisk the eggs with 1 tablespoon of milk. Add the eggs (less 2 tablespoons) into the ricotta mixture and stir.

    spinaci tarta05
  7. Take the pastry out from the refrigerator. Remove the plastic wrap and roll out with a rolling pin, on a lightly floured surface, to a thickness of 3 - 5 mm. Roll out the pastry on the rolling pin and transfer onto a tart pan and press the dough gently with your handsinto the pan.

    Eliminate the excess dough with a sharp knife. Prick the bottom with a fork and pour the ricotta and spinach mixture.

    Use the pastry in excess to create the border. In this case I created some small triangles of dough but you can do other types of decorations.

    spinaci tarta06
  8. Using the back of the spoon spread the tart with remaining milk and eggs. Bake in a preheated oven at 190° C for 35 minutes and, if desired increased the temperature to 250 ° C for further 2 - 3 minutes to brown the surface. Remove from the oven and serve the quiche when completely cooled down.

    spinaci tarta07

Nutrition facts

Per Serving


Saturday, 22 April 2017
need more salt - tootsie roll

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more