Hello! Today we’re making a savory tart with spinach. Great as an appetizer, especially for large gatherings, it can be made ahead and enjoyed cold.
It’s very simple and quick!
If you want, you can click on “Add to cart” and receive all the necessary ingredients directly at home.
Let’s see how it’s made!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup corn oil
- 2 tsp salt
- 7 g instant yeast for savory preparations
- 18 oz spinach, frozen
- 9 oz ricotta cheese
- 3 1/2 tbsp cooking cream
- 1 egg
- 5 oz Milano salami
- 3 1/2 oz fontal cheese (or similar cheese)
Tools
- Pot
- Colander vegetable strainer
- Cling film food wrap
- Blender
- Springform Pan
- Pastry Wheel
Steps
Preparing the spinach. Place the spinach in the pot with plenty of water. Once it reaches a boil, cook for another 7 minutes.
With the help of a colander or the vegetable strainer, drain the spinach.
Let them cool, then squeeze them well to remove all the water, and set aside. You can do this by hand or using the food press.
Preparing the cheese. Cut the Fontal, or a similar cheese, into strips and then into cubes.
Place the cheese in the blender jug of the blender and chop it.
Preparing the salami. Proceed the same way with the salami. Remove the casing, slice it, and then dice it.
Place it in the blender and chop.
Preparing the dough. For the pastry, you need: 2 1/2 cups of all-purpose flour, 1/3 cup of water, 1/3 cup of corn oil, 2 tsp of salt, and an instant yeast packet for savory pies. You can put all the ingredients in the blender and then manually work the dough until it becomes smooth and homogeneous. Wrap the dough in cling film and place it in the refrigerator. Meanwhile, prepare the filling.
Take the dough, remove one-third of it, and set it aside. Roll out 2/3 with a rolling pin on parchment paper. (It should exceed the circumference of the springform pan by at least 2 cm).
Trim the excess parchment paper.
Preparing the filling. Place the squeezed spinach, 9 oz of ricotta cheese, 3 1/2 tbsp of cooking cream, and one egg in the blender. Blend and then add the reserved salami.
Preheat the oven to 356°F and complete the preparation. Place the pastry with parchment paper in the pan and lift the edges towards the walls, then pour the filling and level it with a spoon. Distribute the prepared cheese on the surface. Finally, roll out the reserved dough and, with a pastry wheel, create the strips for decorating the savory spinach tart.
Bake in a preheated oven at 356°F for 35 minutes. At the end, open the door and stop it with a wooden spoon until the tart cools completely.
The tart is ready!
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