Would maybe put onion and bacon in next time as I'm not a vegetarian. You can also use empanada dough as the pastry layers, or this recipe for pastel tart dough. It is an attractive phyllo pie that is light and crispy filled with medley of warm winter vegetables. Cool to room temperature, then slice and serve. Brush lightly with olive oil … Stir in wilted spinach until combined. Spread the spinach over the base of the tart. Meanwhile, mix the ricotta cheese in a large bowl. Brush with more butter or oil. Spinach, Mushroom, Ricotta, Phyllo Tart For a week of vegetarian meals, this video recipe shows a tasty combination of red onion, mushroom, spinach and ricotta. 5. Spinach & Ricotta Tarts | Freezer Friendly - Bake Play Smile 3. Bake tarts in preheated oven for 15 minutes or until golden brown; transfer tarts onto a wire cooling rack until cool. Toss it together with the mushrooms and onion and cook for another 2 to 3 minutes, until the spinach is wilted down significantly. These savoury tarts with ricotta and spinach are perfect for a buffet or drinks party. Then tip the spinach and leek mixture into a bowl. 36. Roll out pastry according to pack instructions and cut into four 18cm (6″) circles. Mix the eggs, ricotta, cream, parmesan, some seasoning and a good grating of nutmeg in a jug. Parmesan cheese is not truly vegetarian, as it contains animal rennet. Please try again. Privacy policy, Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. Scatter over the remaining parsley and serve immediately. These crisp, savoury cheese and spinach tarts make the perfect finger food for parties since they are vegetarian. One of the ingredients that I always make sure my freezer is stocked with is frozen spinach; I even prefer it to fresh spinach … Brush each sheet, one at a time, with some melted butter or oil and cut in 6 equal squares, making 12 squares in total. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians. Put back into the oven, on the baking sheet, for 30 minutes, until set in … Roll out pastry according to pack instructions and cut into four 18cm (6″) circles. Lightly grease a 12-hole muffin tin. Bake on a high shelf in the oven for 20–25 minutes. They were a much needed addition to our bake to school freezer restock. 07 Dec 2016. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 12 sheets filo pastry (about 250g), thawed if frozen, melted butter or oil as needed to brush the pastry. Spread the onion and spinach in the tart case, sprinkle on the cheese and pour on the cream mixture. The puff pastry crust and ricotta filling distinguish this tart from an ordinary quiche. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Pour the mixture into the prepared pan and bake until set, and the center is firm to the touch, about 45 minutes. In a bowl mix together the cooked spinach, ricotta, egg and seasoning. Remove the mixture from the stove top and place into the same large bowl as the ham bits. Place a thick slice of tomato in the center of each tart. Add the ricotta, parmesan, a grating of nutmeg and some fresh black pepper to the bowl. Brush with more butter or oil. In a bowl place the onion and garlic, zest, eggs, ricotta, spinach, salt and pepper, mixing well. Spinach and Ricotta Tartlets. Oops! Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set. Mix together the drained spinach, ricotta and 2/4 of the sun blushed tomatoes, add to the pastry tartlets. Something went wrong. Use the trimmings to make raised borders to each tart. Add the remaining ingredients: green onion, dill, parsley, egg, ricotta and parmesan. In a pan heat melt butter and fry garlic till fragrant, then add spinach. Makes: 24 mini tarts 1 (375g) sheet puff pastry 200g baby spinach leaves 2 tablespoons water 250g ricotta 2 eggs, beaten 2 tablespoons grated Parmesan cheese, plus more for topping salt and pepper, to taste 1/2 teaspoon ground nutmeg Remove the foil and bake for 20-25 minutes more, until golden and set. Place the ricotta into a bowl. Please try again. Mix the onion mixture into the cheese and eggs and stir well. Proceed the same way with the remaining filo sheets, brushing each square sparingly with oil or melted butter. Next, add the spinach into the pan. Roll out one pack of pastry on a lightly floured surface to a 25 x 30cm rectangle, then lay on a large … Loosely cover with foil; bake for 20 minutes. I made ricotta with unhomogenised milk last night. In a bowl, use a wooden spoon to mix together the spinach, ricotta, eggs, grated cheese, salt and pepper. Whisk the eggs lightly with the cream and stir into the ricotta. Prep 15 mins . Add the successive squares at different angles, so that the corners do not line up – they should create a pointed petal-edge effect. Arrange each square into one of muffin hole. Roll puff pastry out between 2 sheets of baking paper until it's a large rectangle, about the same size as muffin tin; cut the dough into 24 equal squares including the baking paper underneath. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Pour into the pastry case, top with the … Had to work quickly with the pastry which got me in a bit of a flap and undecided on overall flavour though I preferred them hot rather than cold. In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well. Pour into the blind-baked pastry case and top with the courgette, spinach and dollops of ricotta. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Heat oven to 190C/fan 170C/gas 5. Chop spinach finely. Mix well to combine. Spoon the ricotta and spinach mixture in the centre of each filo pastry flower and wrap the pastry towards the centre without sealing completely. Remove from heat and set aside to cool down a little. I use a 24 mini-muffin mould and they are just the right size! Gluten Free Spinach and Ricotta Tartlets Recipe | Dr. Oetker Once cooked, drain off any excess liquid from the spinach using a sieve and some kitchen paper to absorb the juice (give the spinach a squeeze). Heat oil in a large frying pan; add spinach and cook until soft and wilted down. Add ricotta, parmesan, eggs and shallots. Add a layer of caramelized onions, then spinach and top with dollops of ricotta. Torta Pascualina is traditionally served during Lent, but it makes an excellent lunch or supper any time of year. Ricotta Tartlets If you’re a fan of spinach and ricotta ravioli or lasagna, you’ll love these savoury tartlets. Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties. Serves 4 . Add the egg, shallots, peas & spinach. Would maybe put onion and bacon in next time as I'm not a vegetarian. Add the spinach, dill and most of the toasted pine nuts. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Add spinach mixture and stir well. Chop spinach finely. Serve warm with a … The email addresses you've entered will not be stored and will only be used to send this email. Cook 40 mins . Oops! Bake in the preheated oven for 10 to 15 minutes or until golden. Bake for 35-40 minutes until the filling is puffy, golden and just set. Spoon some of the ricotta-spinach mixture into each mini pastry shell; sprinkle Parmesan cheese on top and fold down the corners of the pastry. Transfer spinach to a large bowl. If using fresh spinach, cook till wilted; if using frozen spinach, reheat. Spoon the mix into cases and bake for 10-15 minutes until golden. Privacy policy. We love these little cheese and spinach savoury tarts, so I decided they needed a redo! Grease a tart tin and sprinkle with breadcrumbs. Use the trimmings to make raised borders to each tart. Roll out the pastry on a lightly floured surface and use it to line … The email addresses you've entered will not be stored and will only be used to send this email. Saute onion in butter and stir in spinach, salt, nutmeg and black pepper. Pour into the pastry case and bake for 30 minutes until just set in the middle. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. Place on the base of each of the pastry tartlets. Preheat oven to 180 C / Gas 4. Heat the oil in a frying pan, add the diced onion and fry on a medium heat for 4 minutes, tossing over part way through. Ingredients Ingredients. Take 2 filo pastry sheets and cover the remaining with a damp, clean drying cloth to prevent them from drying out. Remove from oven, stand at room temperature and serve. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 2 tablespoons grated Parmesan cheese, plus more for topping. Spoon the egg mixture over the spinach and scatter with the pine nuts and remaining Parmigiano Reggiano. Spinach, ricotta and feta quiche – Crisp parmesan shortcrust pastry filled with spinach, ricotta and feta cheese; all the flavours of spanakopita in a tart. Cook until the spinach has just wilted, then remove from the pan and drain. Spoon the ricotta and spinach mixture in the centre of each filo pastry flower and wrap the pastry towards the centre without sealing completely. Creamy ricotta and silky spinach are a match made in heaven, especially when paired with nutmeg to cut through the richness of the ricotta. Set aside in the fridge. Season to taste. Stir ricotta in a bowl until it becomes soft; add beaten eggs, grated cheese, salt, pepper and nutmeg. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. -  Season to taste. Transfer spinach to a bowl; add ricotta cheese, eggs, grated Parmesan, salt and nutmeg. Something went wrong. Everyone will love them. Extra 2 tbsp (10g) finely grated parmesan cheese Place spinach in a sieve and press firmly to extract excess liquid. 4. Line it with the pastry and trim any overhang. Season with salt and pepper. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Arrange one square of pastry, paper side down into each hole in the mini-muffin tin; chill pastry in the fridge while you make the filling. Bake in the preheated oven for 10 to 15 minutes or until golden. 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