Spinach Ricotta Tart Recipe
Spinach Ricotta Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Topped with tomato slices and crumbled blue cheese, this pretty tart is a great way to get good-for-you spinach into your diet. "Years ago, I borrowed the recipe from a college friend," writes Cindy Kelly of Amston, Connecticut. "Now, I'm asked to bring it to every party.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Directions

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.
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 400° for 35-40 minutes or until set. Sprinkle with blue cheese. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Spinach Ricotta Tart in Light & Tasty December/January 2004, p47

Nutritional Facts

1 slice: 221 calories, 10g fat (5g saturated fat), 130mg cholesterol, 706mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

  • 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 400° for 35-40 minutes or until set. Sprinkle with blue cheese. Let stand for 10 minutes before cutting. Yield: 6 servings.
Originally published as Spinach Ricotta Tart in Light & Tasty December/January 2004, p47

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