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
Preparation time
Cooking time
Waiting time 30m


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.

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  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.

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

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

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

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  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.

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  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.

    lot of love. B.

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Nutrition facts

Per Serving


Saturday, 22 April 2017
need more salt - tootsie roll

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