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Spinach Ricotta Tart Recipe
Spinach Ricotta Tart Recipe photo by Taste of Home

Spinach Ricotta Tart Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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