Spinach Ricotta Tart

Serves: 8
Total Calories: 1,858


1 recipe Savory Pie Pastry

1 pound spinach, trimmed and rinsed
1/4 cup water
1 1/2 cups whole or part-skim ricotta cheese
1/2 cup heavy cream
3/4 cup freshly grated Parmigiano-Reggiano
2 large eggs, beaten
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper


1 Prepare and partially bake the crust. Reduce the oven temperature to 375°F.

2 Meanwhile, prepare the filling. Put the spinach in a large pot over medium heat with the water. Cover and cook 2 to 3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. Finely chop the spinach.

3 In a large bowl, beat together the spinach, ricotta, cream, cheese, eggs, nutmeg, and salt and pepper to taste. Scrape the mixture into the prepared tart shell.

4 Bake 35 to 40 minutes or until the filling is set and lightly browned.

5 Cool the tart in the pan 10 minutes. Remove the outer rim and place the tart on a serving dish. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 1,858
Calories from Fat: 883

This Spinach Ricotta Tart recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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