Spinach Ricotta Tart Recipe

Name: Spinach Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh spinach, torn; 3 eggs, lightly beaten; 1 carton (15 ounces) part-skim ricotta cheese; 1 medium onion, chopped; 2 tablespoons minced fresh basil; 1 teaspoon salt; 1/8 teaspoon pepper; Dash ground nutmeg; 4 sheets phyllo dough (14 inches x 9 inches); 3 medium tomatoes, halved, seeded and sliced; 2 tablespoons crumbled blue cheese

Servings: persons

2 pounds fresh spinach, torn
3 eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 medium onion, chopped
2 tablespoons minced fresh basil
1 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
4 sheets phyllo dough (14 inches x 9 inches)
3 medium tomatoes, halved, seeded and sliced
2 tablespoons crumbled blue cheese

1
Place spinach in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 2-3 minutes or until wilted; drain well. Chop spinach; squeeze dry and set aside. In a large bowl, combine the eggs, ricotta cheese, onion, basil, salt, pepper and nutmeg; mix well. Chop spinach; squeeze dry and set aside. In large bowl, combine the eggs, ricotta cheese, onion, basil, salt, pepper and nutmeg; mix well. Add the spinach.
2
Place one sheet of phyllo dough in a 9-in. pie plate coated with cooking spray; spray phyllo dough with cooking spray. Place another sheet of phyllo across first sheet; spray with cooking spray. Repeat with remaining phyllo. Pour spinach mixture into phyllo crust. Fold excess dough under crust to form a rim; spray rim with cooking spray. Arrange tomato slices over tart. Bake at 400u00b0 for 35-40 minutes or until set. Sprinkle with blue cheese. Let stand for 10 minutes before cutting.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds fresh spinach, torn, 3 eggs, lightly beaten, 1 carton (15 ounces) part-skim ricotta cheese, 1 medium onion, chopped, and more.

Yes, Spinach Ricotta Tart 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.

That's it — enjoy your meal!

Spinach Ricotta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions