A classic and tasty rustic pie filled with spinach and ricotta, great as an appetizer, also perfect for the Easter and Easter Monday menu. The recipe is easy and quick because it uses ready-made puff pastry, which is stuffed with a flavorful filling of fresh spinach, ricotta, and Parmesan. The savory tart with ricotta and spinach is delicious both warm and at room temperature, and if you have leftovers, you can store it in the fridge and reheat it the next day… try this tasty recipe!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 242.14 (Kcal)
- Carbohydrates 19.40 (g) of which sugars 0.77 (g)
- Proteins 7.99 (g)
- Fat 15.15 (g) of which saturated 3.76 (g)of which unsaturated 10.46 (g)
- Fibers 1.93 (g)
- Sodium 232.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 7 oz oz ricotta
- 1 lb lb spinach (cleaned)
- breadcrumbs (about 2-3 tbsps)
- 2 tbsps grated Grana Padano
- 1 egg
- sesame seeds (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Cake pan 9-inch
- Bowl
- Skillet
- Brush
Preparation
After cleaning and washing them, cook the spinach in a skillet with a drizzle of oil and a pinch of salt. It will take just a few minutes until they are soft.
Transfer them to a cutting board, draining the excess liquid, and chop them finely with a knife.
Put the spinach in a bowl, add the ricotta, the Parmesan, salt, and pepper. Break the egg in a small bowl, beat it, and pour about 2/3 of it (save the rest for brushing later).
Mix well, then add some breadcrumbs to dry the mixture (1). The amount varies depending on the ricotta used and the moisture of the spinach.
Open the puff pastry and place it in a cake pan. Prick the bottom and sprinkle it with a little breadcrumbs.
Add the filling and level it. Fold the edges inward, brush them with the remaining egg, and add sesame seeds to taste (2).
Place the tart in a fan oven at 375°F and bake for about 30 minutes, or until the pastry is dry and golden.
At the end, remove from the oven and let cool for a few minutes.
The savory tart with ricotta and spinach is ready, serve it sliced as a tasty appetizer… it is delicious even at room temperature.
Tips and Notes
I recommend using fresh spinach, but if you don’t have them, you can use frozen spinach, making sure to dry them well from their liquid. You can also replace them with Swiss chard or mixed greens.
You can use cow, sheep, or mixed ricotta, to your taste.
You can “cover” the tart with a second roll of pastry, in this case, seal the edges well, make some holes on the surface, and increase the cooking time slightly.
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