Ricotta Spinach Tarts are a fast and easy appetizer. Pre-made pastry makes these tarts so easy, and each one is filled to the brim with a delicious cheesy spinach ricotta filling.
Whenever I make these easy spinach tarts, I can’t help but think of my husband’s parents. 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 cheese 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. I loved hearing their stories about making and using the cheese to make delicious recipes.
Easy Ricotta Tarts
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 pie crust 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.
These spinach tarts are a great appetizer or make them to have on hand for snacks. The creamy cheese and spinach is really the best combination. Add in a flaky crust and you have the perfect ricotta spinach tarts.
They are delicious warm from the oven, but equally delicious served at room temperature or chilled. The perfect appetizer for sharing – everyone will love them.
Ingredients
- Cooked chopped spinach – be sure to drain and wring out as much excess liquid as you can after the spinach is cooked.
- Ricotta cheese
- Freshly grated parmesan cheese
- Salt
- Egg
- Shredded mozzarella cheese
- Pre-made pie dough – or homemade if you prefer
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a standard muffin pan.
In a medium bowl mix 1 1/4 cups chopped spinach with the ricotta cheese, Parmesan, salt, and egg. Stir well to combine.
Cut out nine medium-sized dough rounds to make the crust. Fit the rounds into the prepared pan.
Fill each with cheese and spinach mixture and top them with the rest of the chopped spinach.
Sprinkle the shredded mozzarella cheese over the top.
Bake the ricotta tarts for approximately 20 minutes or until golden brown.
Recipe Tips
Feel free to add some fresh herbs to the filling like chopped parsley, dill, or basil. You could also add some sautéed onion or garlic and chopped cooked mushrooms. Just don’t add too much since the tarts are small.
For serving, try sprinkling a little more grated Parmesan over the tarts. Freshly ground black pepper would be nice, too.
I haven’t tried it with this recipe, but puff pastry would make a great crust, too. You can use store-bought or try making your own easy puff pastry.
You can use a mini tart pan if you have one, but the baking time will need to be adjusted. Start checking at the 12 minute mark.
Wrap these ricotta spinach tarts in plastic wrap and they will keep well at room temperature or you can store them in the refrigerator. You can also freeze them in a freezer-safe container.
These ricotta spinach tarts are fast, easy, and better still, delicious. The perfect appetizer. Buon Appetito!
More Easy Appetizers
Ricotta Spinach Tarts
Ingredients
- 1 3/4 cups cooked chopped spinach (divided)
- 1/3 cup ricotta (I used dairy ricotta)
- 1/4 cup freshly grated parmesan cheese
- 1/2 teaspoon salt
- 1 large egg
- 2-3 tablespoons shredded mozzarella
- 1 pre made pie dough
*Drain the spinach really well, wring out with your hands to remove as much excess moisture as possible.
Instructions
- 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, parmesan, 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!
Notes
Nutrition
Updated from December 14, 2014.
Adrienne says
Can I make I pie instead of smaller ones.? How long would I bake it
Rosemary says
Hi Adrienne, you could or you might want to follow this recipe, which a Ricotta spinach pie, https://anitalianinmykitchen.com/ricotta-rustic-pie/ . Hope that helps. Let me know. Take care.
Karen says
Could you please tell me the diameter of the circles you cut out? Looking forward to making these.
Rosemary says
Hi Karen, I used a medium muffin tin, so I would say 4-5 inches, probably closer to 4. Hope that helps. I hope you like them. Take care.
Anna Berry, Vancouver island. says
Is it possible to double the ingredients to double the recipe?
Rosemary says
Hi Anna Berry, yes you can double the recipe, I hope you like it. Take care!
Glenna says
I’d like to make these with smaller circles for mini tarts. How long should I bake them?
Rosemary says
Hi Glenna, I would baked for 12-15 minutes, keep your eye on them. Let me know how it goes. Take care!
Diana says
I made both the Spinach Rustic Pie and Spinach Tarts last night. Both were fantastic. Love your recipes!
Rosemary says
Hi Diana, thanks so much so glad you enjoyed them. Take care!
Sparki says
Can I use frozen spinach?
Rosemary says
Hi Sparki, sure as long as it’s cooked and really well drained.
Connie says
Would adding a pinch of nutmeg add interest to these or ruin the flavor?
Rosemary says
Hi Connie, I think it should be fine, my MIL always added a pinch of nutmeg when she made most recipes with nutmeg.
Linda says
Hello is this regular pie crust or puff pastry? Thank you
Rosemary says
Hi Linda, I used regular but you can use either. 🙂
Deb B says
Can I make these up the night before baking them? I would like to bake them fresh the next morning.
Thanks!
Rosemary says
Hi Deb, I would get everything ready, the filling and the tarts in the pan (refrigerate over night), but I wouldn’t put it together until baking time, because the pastry could become soggy. Let me know how it goes.
Natalie says
Hi I just put the tarts in the oven looking forward to having a taste. Can you freeze them after baking?
Rosemary says
Hi Natalie, yes you can freeze them, freeze in a freezer safe container or bag. They should be good for up to 2 months. Let me know how they are.
Rena says
Can these be frozen and cooked later?
Rosemary says
Hi Rena, yes you can freeze them to bake later. Make sure to drain the spinach well so the tarts don’t get soggy. Freeze them on a baking sheet for about 1-2 hours then transfer to a freezer safe bag or container. It should keep for about 2-3 months. And they can be baked directly from the freezer, although they will probably need a bit more time to bake. Hope that helps.
Ann says
What happens to the Parmesan?
Rosemary says
Hi Ann, sorry about that, you mix it with the ricotta. I have updated the recipes, thanks.
Teresa says
Wow, these look awesome. They are going on my “to make” list!
Rose says
I Teresa, thanks I hope you enjoy them. Happy New Year.
Veronica@downcakerylane says
I was going to make some spinach appetizers for a get-together…this recipe looks way better! I love spinach anything…looks so good!
Rose says
Hi Veronica, I hope you like them let me know, I love spinach too especially with cheese.
Marisa Franca @ All Our Way says
Not Fair!! I haven’t had breakfast and your antipasti are making me ravenous!! I will definitely have to make these.
Rose says
Hi Marisa, thanks hope you enjoy them, I’m sure you could have a couple for breakfast!