Mushroom and Spinach Tarts – a delicious recipe with baby spinach leaves, butter, button mushrooms, egg, fresh ricotta, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 220 degrees C (or 200 degrees fan-forced).
2
Line 2 large baking trays with baking paper.
3
Heat butter or oil in a large frying pan, cook mushrooms until brown and tender.
4
Keep 1 cup spinach aside, add remainder to mushrooms and cook till wilted.
5
Drain on kitchen paper or cook liquid off.
6
Combine egg, ricotta and basil in a medium bowl.
7
Season with salt and freshly ground black pepper.
8
Place pastry rectangles on trays.
9
Spread ricotta mixture evenly over pasty, leaving a 2 cm border.
10
Top with spinach mixture.
11
Bake for 20 minutes or until pastry is browned and crisp.
12
To serve, sprinkle remaining fresh spinach leaves over top.
13
Goes well with a fresh tomato salad.
207
kcal
Calories
15
g
Fat
6
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 150 g baby spinach leaves (fresh), 20 g butter or 20 g oil, 300 g button mushrooms (champignon de Paris), 1 egg, lightly beaten, and more.
Yes, Mushroom and Spinach Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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