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    You are in: Home / Greek / Spinach and Ricotta Tart Recipe
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    Spinach and Ricotta Tart

    Spinach and Ricotta Tart. Photo by Jackshoe

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    sassafrasnanc's Note:

    Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
    2. 2
      Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
    3. 3
      Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
    4. 4
      In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
    5. 5
      Add spinach mixture and stir well.
    6. 6
      Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
    7. 7
      Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
    8. 8
      May be served hot or room temperature.

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    Ratings & Reviews:

    • on October 07, 2009


      Hubby says it's amazing! I've made this many times now and we can't get enough. Once, I used frozen spinach with cooked chopped italian sausage. Another time, I've used fresh chopped spinach with chopped deli ham, and another with other veggies. I always leave out the nutmeg as I am not a fan. Such a great recipe. Thanks so much!

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    • on March 10, 2013


      After looking at several reviews and noting that they had too much filling or having had to bake it longer, I omitted the cream altogether. I used fresh spinach, about 12 ozs (that's what I had), 20 would be a lot. I baked it in an 8x8 glass casserole. Instead of the pastry crust, I made it with a phyllo dough crust, which turned out beautifully (and it all fit in the dish). Overall, it was a really nice dish and with the ommission of the cream, I would make it again. Thanks for sharing

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    • on July 29, 2010


      This is really good, simple and easily modified to fit your tastes. I added a little bit of garlic and some soysage and it turned out pretty tasty. Next time I think I would add more garlic and a little less spinach to make a perfect tart. I also had extra filling as other reviewers stated, this wasn't a problem as I had an extra pie crust and just rolled it out to make another mini tart.

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    Read All Reviews (12)


    Nutritional Facts for Spinach and Ricotta Tart

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 516.4
    Calories from Fat 347
    Total Fat 38.6 g
    Saturated Fat 19.5 g
    Cholesterol 192.3 mg
    Sodium 701.3 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 4.2 g
    Sugars 1.9 g
    Protein 21.4 g

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