Ricotta & Spinach Tarts

Name: Ricotta & Spinach Tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 sheets puff pastry sheets (defrosted); 1 onion (medium, chopped finely); 1 tbs olive oil; 250 g frozen spinach (thawed and strained); 200 g ricotta cheese; 50 g parmesan cheese (finely grated); salt and pepper; 1 egg (whisked)

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These 6 ingredient Ricotta & Spinach Tarts made with puff pastry make the most delicious appetisers, party food or simple brunch.

Just 10 minutes prep time and ready to serve in 30 minutes!

Quick and easy to prepare, you won't be able to resist the cheesy spinach & ricotta flavour combination.

Close up of a pile of golden baked savoury pastries.

I love to make these simple tarts for a simple lunch or (my favourite!) a lazy Sunday brunch.

And who doesn't love a savoury bite made with flaky puff pastry? Just like my mini quiche lorraine, ham and cheese pinwheels and easy beef sausage rolls, these spinach and ricotta tarts also make great finger food to share at a get together, or at a kids party.

They're just as tasty served at room temperature too, so pack any leftovers in a lunch box for the next day!

Why You're Going To Love This Recipe

I simply adore recipes using savoury pastry - they taste buttery, crispy and delicious, and always look like you've put in way more effort than you really have!

Ready in no time! - in just 30 minutes you can be serving these savoury spinach tarts warm from the oven.
Easy recipe for beginners - simply by using store bought puff pastry, young cooks can mix the filling and bake these spinach and ricotta tarts to perfection!
Freezer friendly - make a double batch to freeze some for mid-week meals or lunch box fillers. They crisp up and reheat in no time!
Winning flavour combination - spinach and ricotta simply go together beautifully. Add a little parmesan and crispy puff pastry for the perfect finish.
Versatile for many occasions - whether it's to serve as appetisers or finger food at a party, or for a light weekend picnic or brunch, I find these ricotta and spinach tarts are great little pastries to have on hand. They can also be served with a salad for a light dinner, and leftovers (if there's any) can be popped in a lunch box, or frozen for another time.
Conventional and Thermomix - both simple methods are written in the recipe card at the bottom of the post.

A close up of ricotta and spinach puff pastry tarts.

What You Need

Using store bought puff pastry sheets makes this recipe so simple and fast.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Puff pastry sheets - thawed. I use ready-made sheets of puff pastry from the freezer section in the supermarket as they bake up wonderfully flaky and are so very convenient! You can also make your own puff pastry, although certainly more time is required.
Onion - one medium brown onion, finely diced.
Olive oil - to saute the onion.
Frozen spinach - thawed and then strained by pressing firmly in a sieve to remove as much liquid as possible.
Ricotta cheese - now easily available in most supermarkets and delis. Traditionally made from the whey of cow's milk, ricotta is sometimes described as soft, fresh and fluffy 'clouds' of cheese!
Parmesan - grated. Hard and sharp parmesan corresponds so well with the light ricotta.
Salt & Pepper - to season.
Egg - lightly whisked.

The ingredients for spinach tarts on a bench top.

Equipment Required

A few pieces of basic cooking equipment are all that's required for these flaky spinach and ricotta tarts.

Muffin tin - a regular 12 hole muffin tin.
Frying pan - to saute the onion in.
Sieve / strainer & mixing bowl - squeeze as much liquid from the thawed spinach to ensure crispy pastries.
Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

A hand holding a savoury spinach pastry.

Step By Step Instructions

Just 10 minutes prep time and only 20 minutes to bake!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 - Prepare The Pastry Bases

Preheat your oven to 180 degrees celsius (fan-forced).

Lightly grease 1 x 12 hole muffin tin with cooking oil spray.

Cut each pastry sheet into 6 squares and press into the muffin holes, then set the tin aside whilst you make the filling.

Puff pastry squares pressed into a muffin tray.

Step 2 - Saute The Onion

In a little olive oil in a frying pan, gently saute the diced onion until it is soft and translucent. Place the sauteed onion into a mixing bowl.

If using a Thermomix: Place the parmesan cheese into the TM bowl and grate for 5 - 10 seconds on Speed 8. Set aside. Place the onion into the TM bowl. Chop for 5 seconds on Speed 8. Scrape down the sides of the bowl and repeat. Add the olive oil and saute for 4 minutes on 100 degrees, Speed 2.

Finely diced onion sauteing in a frying pan.

Step 3 - Strain The Spinach And Add Cheeses

Place the thawed spinach into a strainer / sieve and press firmly to remove any excess liquid (the more liquid you can remove, the crispier your pastries will be).

Place the strained spinach in the bowl with the onion.

Add the ricotta cheese and parmesan cheese, and season with salt and pepper.

If using a Thermomix: Add the spinach, ricotta cheese and parmesan cheese to the TM bowl. Season with salt and pepper. Mix for 20 seconds on Reverse Speed 5, or until completely combined.

Ricotta and parmesan in a white mixing bowl.

Mix all the ingredients together until well combined.

Thawed and drained spinach added to cheeses in a mixing bowl.

Step 4 - Bake

Dividing it evenly, spoon the mixture into the pastry squares.

Brush the whisked egg over the pastry edges.

Bake in the oven for approximately 20 minutes or until the spinach and ricotta tarts are golden and crispy.

Allow the tarts to cool in the muffin tin for 5 minutes once baked, before transferring to a wire rack to cool completely.

A bowl filled with baked spinach and ricotta tarts.

Expert Tips

Squeeze the moisture from the thawed spinach well. This is the most important process in these easy spinach tarts, as the more liquid removed, the crispier your pastries!
You can buy ricotta packaged in tubs in the chilled cheese section of the supermarket, or often fresh from the deli. It should be soft and white, and have a grainy thick cream-like texture.
I recommend grating fresh parmesan for best flavour, however pre-shredded parmesan can also be used.
You can serve these ricotta and spinach tarts deliciously warm from the oven or at room temperature. If you have them warm, make sure to add a good dollop of chutney next to them.....
Variations - you could add some fresh herbs to these tarts, herbs such as parsley, basil or dill. You could also add some finely chopped mushrooms, sauted with the onions. Cherry tomatoes halved can also be popped on top before baking.
Store ricotta and spinach tarts in an airtight container in the fridge and consume within 2 days.
Freeze tarts in an airtight container for up to 2 months. Allow to thaw and then reheat in an oven or air fryer to crisp them up again.

Ricotta and spinach pastries served with a jar of chutney nearby.

FAQs

Serve these flaky savoury pastries with a good dollop of chutney or your favourite sauce.

What is ricotta cheese?

Typically the ricotta we buy here in Australia is made from cows milk but can also be from sheep or goats milk. The milk is separated into curds and whey, and fresh ricotta is made from the whey.
Ricotta is delicious to include in a lasagne, to dollop on top of a pizza, use as a dip with herbs and spices - you can even use ricotta in cakes and desserts!

How long does ricotta cheese last once opened?

Since ricotta is a fresh cheese, it's also much more perishable than drier cheeses, such as an aged parmesan. Once opened, ricotta cheese will last for 5-7 days in the refrigerator.

Both ingredients in these tarts - spinach and ricotta - have a multitude of uses in so many other tasty recipes too.

Here's just a couple of variations that use one or the other - or both!

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