Spinach and Ricotta Tart

Spinach and Ricotta Tart
Photo by Robbie Caponetto


  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 2 (6-ounce) packages fresh baby spinach*
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1/3 cup grated Parmesan cheese, divided
  • ¼ teaspoon ground nutmeg
  • + 3 more ingredients
    • 1 large egg beaten with 1 teaspoon water (for egg wash)
    • 1 (15-ounce) container ricotta cheese
    • 1 large egg, lightly beaten

1. Preheat oven to 350°. Unfold 1 pastry sheet, pinching seams together if necessary, and place into 10-inch square tart pan, trimming if needed for fit. Brush with egg wash. 2. Cut 4 (1/2- x 10-inch) strips from remaining sheet, and lightly press across each side of egg-washed pastry to create b...

View full recipe at My Recipes


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