Ricotta and spinach savoury tart

Ingredients

• 2 rollsround fresh puff pastry
• 700 gspinach, trimmed weight
• 50 gbutter
• 200 gsheep’s-milk or cow’s-milk ricotta
• 50 ggrated Parmesan
• 2eggs
• 1 pinchnutmeg
• as neededbreadcrumbs, for the tin
• as neededbutter, for greasing
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Shape the pastry

   Roll out the pastry into two discs of different sizes, each about ½ cm thick.

2. 2

   Line the tin

   Set the larger disc in a baking tin that has been buttered and dusted with breadcrumbs.

3. 3

   Prick the base

   Prick the pastry base with the tines of a fork.

4. 4

   Cook the spinach

   Meanwhile, boil the spinach in a small amount of salted water. Drain it, then toss it in the butter.

5. 5

   Mix the filling

   Leave the spinach to cool until lukewarm, then add the well-mashed ricotta, beaten eggs, nutmeg and Parmesan.

6. 6

   Season the mixture

   Stir until combined and adjust the seasoning with salt and pepper.

7. 7

   Fill and cover

   Spoon the mixture into the pastry-lined tin and cover it with the other pastry disc, pricking that disc too.

8. 8

   Seal and bake

   Press the edges together firmly, using the excess pastry to form a rope-shaped border. Bake at 180°C for 30–35 minutes.

9. 9

   Transfer the tart

   When cooked, take the spinach tart out of the oven and transfer it to a serving plate.

10. 10

    Serve straight away

    Serve the tart immediately.

What is a ricotta and spinach tart?

This Italian-style savoury tart encloses a spinach and cheese filling between two layers of pastry. Ricotta and leafy greens are a familiar pairing in Italian cooking, while Parmesan adds a savoury, mature note.

Here, the spinach is buttered before it is mixed with ricotta and eggs, making a rich filling that sets inside the pastry. The two pastry discs give the tart a sealed top and base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 15g protein, 28g carbs, 38g fat.

The pastry and butter provide much of the carbohydrate and fat, while ricotta, eggs and Parmesan contribute protein as well as fat. Spinach adds vegetables and some fibre; pair a slice with a generous salad or other vegetables to round out the plate.

Preparing the spinach

Boil briefly: the spinach is cooked in a small amount of salted water, then drained before being tossed in butter. Drain it thoroughly so excess water does not make the filling loose.

Cool slightly: let the spinach become lukewarm before adding the ricotta and eggs. This helps keep the eggs from beginning to set while you mix the filling.

Getting the filling right

Mash the ricotta: break up any large lumps so it blends more evenly with the spinach. Sheep’s-milk ricotta has a fuller flavour, while cow’s-milk ricotta is generally milder.

Season carefully: Parmesan brings saltiness, so taste the mixture before adding much extra salt. Nutmeg adds warmth without overpowering the greens.

Working with the pastry

Make two discs: the larger one lines the tin and leaves enough pastry to form the border; the smaller one covers the filling. Keep both about ½ cm thick, as directed.

Prick the pastry: pierce both discs with a fork, including the base before filling. Press the edges together firmly and use the excess pastry to make the raised cord around the rim.

Baking and doneness

Bake at 180°C for 30–35 minutes. The pastry should be cooked through and visibly golden, though the recipe gives no specific colour cue.

Ovens and tins can affect the timing, so check the tart near the end of the stated baking window. Let it settle briefly before transferring if the pastry feels delicate.

Serving the tart

The recipe serves the tart straight from the oven, but it is also convenient to serve warm or at room temperature. Cut it with a sharp knife so the pastry lid and filling stay neat.

Serve alongside a crisp green salad or other lightly dressed vegetables. These provide a fresh contrast to the buttery pastry and creamy filling.

Recipe notes & tips

• Drain the spinach thoroughly after boiling to avoid a watery filling.
• Mash the ricotta before mixing so it combines more evenly.
• Let the spinach cool to lukewarm before adding the beaten eggs.
• Dust the buttered tin with breadcrumbs to help keep the pastry from sticking.
• Prick both pastry discs with a fork, as directed.
• Check the tart at 30 minutes and bake for up to 35 minutes if needed.

Variations

• Use cow’s-milk ricotta: choose it for a milder, less pronounced cheese flavour.
• Choose sheep’s-milk ricotta: use it for a fuller-tasting filling.
• Add herbs: mix finely chopped parsley into the filling for a fresh herbal note.
• Add lemon zest: stir a little zest into the filling to brighten its flavour.
• Serve with salad: add dressed leaves alongside the tart for a fresh contrast.

Common mistakes to avoid

• Watery spinach: drain it thoroughly before tossing it in butter.
• Hot filling: cool the spinach to lukewarm before adding the eggs.
• Lumpy ricotta: mash it well before mixing it with the other filling ingredients.
• Under-seasoning: taste the filling and adjust salt and pepper before assembling.
• Loose pastry edges: press the edges firmly together and shape the excess into a border.
• Unpricked pastry: prick both discs with a fork before baking.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat in an oven until warmed through to help the pastry regain some crispness.

Frequently asked questions