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Spinach and Ricotta Tart


2 lbs spinach, fresh or frozen
16 oz ricotta cheese
1 small onion, diced
3 eggs
2 Tbs fresh basil leaves, chopped
Salt and freshly ground pepper to taste
A few gratings nutmeg
2 sheets phyllo dough* (or your favorite pastry dough recipe)
3 medium tomatoes, sliced
2 Tbs grated Parmesan cheese

* Available in most supermarket's frozen food sections.

If using fresh spinach, wash thoroughly and pack into a covered saucepan with the water that clings to the leaves. Cook over high heat about 1 minute, until the leaves are wilted. Drain in a colander and squeeze to remove as much water as possible. If using frozen spinach, thaw and squeeze to remove as much water as possible. Chop the spinach finely and combine with the ricotta, onion, eggs, basil, salt, pepper, and nutmeg in a large bowl, mixing to combine ingredients. Place the two sheets of phyllo on a 9-inch quiche pan or pie pan. Pour in the ricotta mixture. Trim the phyllo so that 2 inches of dough hang over the edge of the pan, and roll this up to resemble the crust of a pie. Arrange the tomato slices on top of the ricotta mixture. Bake in the lower third of a preheated 400F oven for 25 minutes. Sprinkle the Parmesan cheese on top and bake an additional 15 minutes, until the tart is firm in the center and a knife point inserted in the center come out clean. Let rest 15 minutes before serving. Serve chilled or at room temperature.

Yield: 6 to 8 Servings

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