Ricotta Spinach Tarts a fast and easy appetizer. Pre-made pastry makes these filled to the brim Ricotta and Spinach filling the best.
When I first came to Italy I remember my in-laws had some farm animals, including a cow and a couple of sheep.
My mother-in-law would milk the cow and the goat and make the most amazing types of cheese. Needless to say ricotta was one of those.
I didn’t like ricotta made from goat’s milk then and I still don’t. I find it too strong for me, but I know that most Italians prefer that strong taste compared to the subtle light flavour of the ricotta made from cow milk.
She would make a delicious filling for pasta or just toss with some spaghetti, which is my father-in-law’s favourite.
Unfortunately my in-laws are not able to milk and make cheese anymore, but it certainly doesn’t stop them from telling me the stories and lots of stories they have.
I remember my mother-in-law making her homemade pasta and of course it was all done by hand, no machine for her.
She also made bread and I don’t mean a loaf or two, she would make enough to feed 4 households for a week! Oh the food I have tasted.
Lucky for us ricotta is easily available, so no cow milking for me! And what do I do with ricotta? Well, I decided to make these small Ricotta Spinach Tarts.
I used store-bought pastry but you could also make your own if you prefer. I cut out medium-sized circles and filled my muffin tin, then I filled them with this creamy ricotta filling topped them off with some more chopped spinach, sprinkle a little or a little more shredded mozzarella and into the oven they go.
Fast, easy and better still, delicious. The perfect appetizer. Buon Appetito!
- 1 3/4 cups cooked chopped spinach (drain really well the spinach wring out with your hands to remove as much excess moisture) divided 315 grams
- 1/3 cup ricotta (I used dairy ricotta) 100 grams
- 1/4 cup freshly grated parmesan cheese 28 grams
- 1/2 teaspoon salt 3 grams
- 1 egg
- 2-3 tablespoons shredded mozzarella 20-30 grams
- 1-2 pre made pie dough
Pre-heat oven to 375° (190° celsius), lightly grease a 12 medium size muffin pan.
In a medium bowl mix together 1 1/4 cups (220 grams) chopped spinach, ricotta, salt and egg.
Cut out 9 medium size circles and place in muffin pan, fill with ricotta mixture and top with some of the remaining (1/2 cup/95 grams) chopped spinach.
Top with shredded mozzarella and bake for approximately 20 minutes until golden. Enjoy!