Spinach and Ricotta Savory Tart — The Classic Creamy Recipe
The ricotta and spinach savory tart is a timeless classic: a simple, quick preparation that everyone agrees on. It’s the ideal solution when you want a tasty last-minute dinner or an appetizer to share with friends.
Why is this recipe so loved? Because it’s beginner-friendly! Even if you’re not a kitchen whiz, with a sheet of puff pastry and a few fresh ingredients you’ll get a guaranteed result: a crunchy shell that holds a soft, flavorful center.
Why make it:
Maximum versatility: Serve it as a generous main dish or cut it into cubes for a homemade aperitif.
Flexible ingredients: Use this recipe as a base and swap the spinach for seasonal vegetables you prefer, such as chard, Swiss chard, or sautéed leeks.
Perfect for busy evenings: It’s ready in minutes, ideal for those who come home late but don’t want to give up a wholesome meal.
Discover my tips to get a dry, compact ricotta and spinach filling, perfect for any occasion!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 60 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients — Spinach and Ricotta Savory Tart
- 1 roll puff pastry
- 2 tbsp olive oil
- 1 leek (about 4 in)
- 1.1 lb fresh spinach ((fresh))
- 1 2/3 cups ricotta
- 1 egg
- 1 cup grated Parmigiano Reggiano
- 2/3 cup cooking cream
- to taste salt
- to taste pepper
Tools — Spinach and Ricotta Savory Tart
- Baking pan
- Oven
Steps — Spinach and Ricotta Savory Tart
1. Preparing the Spinach and the Sauté
Start by thoroughly washing the fresh spinach in cold water (you can add a teaspoon of baking soda for a deeper clean, making sure to rinse well).
In a saucepan, heat a drizzle of olive oil and gently wilt the leek sliced into thin rounds.
Add the spinach and sauté over low heat for about 10 minutes.
Chef’s tip: Once cooked, let them cool and squeeze them gently to remove excess water. This will prevent the pastry from becoming soggy during baking.
2. The Creamy Filling
In a large bowl, combine the cow’s milk ricotta (well drained) with the sautéed spinach. Add:
Grated Parmigiano Reggiano;
The whole egg;
The cooking cream;
Salt and pepper to taste. Mix thoroughly until you get a smooth, velvety filling.
3. Preparing the Base and Baking
The Pastry: Remove the puff pastry from the refrigerator at least 10 minutes before using so it doesn’t tear when unrolled.
Line a 9.5-inch tart pan with the pastry (keeping its parchment paper) and prick the base with the tines of a fork.
Pour in the filling, level it with a spoon, and fold the edges inward.
In the oven: Bake in a preheated conventional oven at 356°F for about 30–35 minutes, or until the pastry is golden and crisp.💡 Extra Tips for a Perfect Result
Light version: You can replace the cream with a tablespoon of cream cheese or omit it entirely for a firmer filling.
Gourmet touch: Add a grating of nutmeg to the filling to enhance the flavor of the ricotta and spinach.
Have you tried this recipe? Let me know in the comments
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How to store the Spinach and Ricotta Savory Tart
The savory tart is excellent just out of the oven, but it’s also perfect at room temperature the next day. Here’s how to manage it best:
In the refrigerator: Store leftovers in an airtight container or covered with plastic wrap for 2–3 days. To restore crispness to the pastry, reheat it a few minutes in the oven or air fryer (avoid the microwave, which would make it soggy).
In the freezer: If you used fresh (not previously frozen) ingredients, you can freeze the tart either cooked or raw.
Cooked: Let it cool completely, cut into slices and wrap them individually. It keeps for about 1 month.
Raw: Prepare it in the pan, cover well and bake it directly from frozen when needed (adding about 10 minutes to the baking time).
✨ Tasty variations and substitutions
This recipe is a versatile base you can personalize in countless ways:
Change the “shell”: If you prefer a more rustic and less buttery base than puff pastry, use shortcrust pastry (pâte brisée) or pasta matta (made only with water, flour and oil).
Add a savory note: Enrich the filling with cubes of smoked pancetta, cooked ham or anchovy fillets melted into the leek sauté.
“Fridge-cleanout” version: No spinach? Replace them with chard, escarole, grated zucchini or even sautéed broccoli rabe. The ratio with the ricotta remains the same!
Vegan or Gluten-free tart: Use an “accidentally vegan” puff pastry (many are) and replace ricotta and egg with silken tofu blended with nutritional yeast. For celiacs, use a certified gluten-free pastry sheet.
Melty cheeses: For an extra-indulgent center, add some mozzarella for pizza (the drier type) or cubes of smoked scamorza to the filling.
FAQ (Questions & Answers)
Can I use frozen spinach instead of fresh?
Absolutely! If you use frozen spinach, cook or sauté it until tender. The key step is to squeeze it very well with your hands or with a fine-mesh strainer once cooked: frozen spinach retains much more water than fresh and could make the pastry soggy.
How to avoid a raw or soggy tart base?
For a crisp base you have three allies:
Drain the ricotta well (leave it in a strainer for half an hour before using).
Squeeze the vegetables after cooking.
Use a conventional oven placing the pan on the lowest rack for the first 10–15 minutes, then move it to the center.Can I prepare the tart in advance?
Yes, the ricotta and spinach savory tart is perfect if prepared a few hours in advance. In fact, resting allows the flavors to meld and the filling to firm up, making the slice clean and perfect. Simply warm it slightly before serving.
Which type of ricotta is best to use?
Cow’s milk ricotta is the most suitable for its delicate flavor that doesn’t overpower the spinach. If you want a stronger, more rustic taste, you can opt for sheep’s ricotta or a mix of the two. The important thing is that it is well drained.
What can I use instead of the cream in the filling?
If you want a lighter version, you can replace the cream with two tablespoons of plain Greek yogurt (unsweetened) or with cream cheese. Alternatively, you can simply omit it and slightly increase the amount of Parmesan to maintain savory flavor.
