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    Home » Recipes for Toddlers & Kids » Family Dinners » Spinach & Ricotta Tarts | Freezer Friendly

    Spinach & Ricotta Tarts | Freezer Friendly

    Published: Aug 22, 2016 · Modified: Oct 4, 2019 by Lucy · This post may contain affiliate links · 26 Comments

    Jump to Recipe

    These Spinach & Ricotta Tarts with puff pastry make the most delicious little party food treat... or even a nice lazy lunch. Quick and easy to prepare, great tasting and freezable! These really are so good. 

    A pile of golden pastry square tarts filled with spinach and ricotta

    I know that virtually every recipe on Bake Play Smile is a sweet one (I'm soooooory!!). But I'm totally making up for that today with these super simple Spinach & Ricotta Tarts.

    A basket piled with golden pastry spinach and ricotta tarts

    Spinach and ricotta go together so beautifully. It would have to be one of my fave little foodie combinations. In fact, whoever thought to add the two together is clearly a genius. Oh and when you add some crispy puff pastry into the mix... umm BLISS!!

    A close up of spinach and ricotta tarts in golden puff pastry squaresI love these little Spinach & Ricotta Tarts because they make a really delicious lunch, quick weeknight dinner, or my fave - a lazy brunch. Because they're freezable, you can make and cook them ahead of time and then just reheat them when you need a yummy savoury hit.

    A close up of spinach and ricotta in golden pastry squares

    The spinach and ricotta filling also has an onion and some parmesan cheese for extra taste. Geez I love parmesan cheese. It just makes everything SO much better.

    A pile of puff pastry squares filled with spinach and ricotta

    Once you've popped your Spinach & Ricotta Tarts into the oven, make yourself a cuppa, sit down for a minute and smell the awesomeness coming from your kitchen. Seriously the best smell in the world.

    Puff pastry squares filled with spinach and ricotta piled in a basket

    You can serve these Spinach & Ricotta Tarts warm or cold. If you have them warm, make sure you add a good dollop of chutney... boy oh boy, that's the best. You can also pop them in your little ones lunchbox for something a bit different (you can even pop them in frozen and they'll be defrosted by lunchtime - perfect!).

    A close up of puff pastry squares with a spinach and ricotta filling  in a basket

    So what do you think? Have I made amends for my zillions of sweet recipes yet? Hehehe... probably not! The savoury recipes are still by far outweighed by the sugary goodness happening on this site!

    Spinach and ricotta tarts in golden puff pastry piled in a basket

    Need some more snack inspiration in your life?? Check out my 101 lunch box snack recipes (and free printable!). 

    Spinach Ricotta Tarts

    Spinach & Ricotta Tarts

    These Spinach & Ricotta Tarts with puff pastry make the most delicious little party food treat... or even a nice lazy lunch. Quick and easy to prepare, great tasting and freezable! These really are so good.
    5 from 6 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: tarts
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 serves
    Calories: 296kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 2 sheets puff pastry sheets defrosted
    • 1 onion 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

    Instructions

    Conventional Method

    • Preheat 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. Set aside.
    • Saute the chopped onion and olive oil in a frying pan until soft. Place into a bowl.
    • Place the thawed frozen spinach into a strainer and remove any excess liquid (the more liquid you can remove, the crispier your pastries will be).
    • Add the spinach to the onion.
    • Add the ricotta cheese, parmesan cheese and season with salt and pepper. Mix until well combined.
    • Divide the mixture evenly between the pastry cases.
    • Brush the whisked egg over the pastry.
    • Cook in the oven for approximately 20 minutes or until golden and crispy.
    • Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.

    Thermomix Method

    • Preheat 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. Set aside.
    • Place the parmesan cheese into the TM bowl and grate on Speed 8 for 5-10 seconds. Set aside.
    • Place the onion into the TM bowl. Chop on Speed 8 for 5 seconds. Scrape down the sides of the bowl and repeat.
    • Add the olive oil and saute on 100 degrees, 4 minutes, Speed 2.
    • Place the thawed frozen spinach into a strainer and remove any excess liquid (the more liquid you can remove, the crispier your pastries will be).
    • Add the spinach, ricotta cheese and parmesan cheese to the TM bowl. Season with salt and pepper. Mix on Reverse Speed 5 for 20 seconds or until completely combined.
    • Divide the mixture evenly between the pastry cases.
    • Brush the whisked egg over the pastry.
    • Cook in the oven for approximately 20 minutes or until golden and crispy.
    • Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.

    Notes

    These tarts can be frozen - simply place into an airtight container before freezing.
    Serve the tarts warm with chutney for an extra yummy lunch.

    Nutrition

    Calories: 296kcal | Carbohydrates: 21g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2570IU | Vitamin C: 1.8mg | Calcium: 119mg | Iron: 1.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Whitney

      October 21, 2017 at 5:24 pm

      Hi,
      Just wondering how long you think these could be in a deep freezer for?
      Thanks,
      Love your recipes!
      Whitney

      Reply
      • Lucy Mathieson

        October 22, 2017 at 9:53 am

        Hi Whitney, in an airtight container in the freezer they'll last for up to 3 months. xx

        Reply
    2. francine shannon

      August 15, 2017 at 3:31 pm

      Hi Karla,
      Could you tell me how to bake these from fozen? Temp and time?
      Thanks!

      Reply
      • Lucy Mathieson

        August 16, 2017 at 5:06 am

        Hi Francine, you would need to defrost them first and then put them in the oven to reheat. I would pop them in at 160 degrees until heated through.

        Reply
    3. Karla

      August 26, 2016 at 10:12 am

      These looked so tasty that I'm currently in the process of making them (in between feeding my 4month old!)

      Lucy thank you so much. I'm not a very confident cook but all your recipes are so nice and easy and well explained that I now have quite a few of your recipes as my go to for a tasty guarantee! I have made your lemon slice sooo many times in the past few months and I always get compliments. Your Thai meatballs and pulled pork burger are also regulars in our house.

      I just wish I had more time to try more recipes out! Xx

      Reply
      • Bake Play Smile

        September 04, 2016 at 4:03 pm

        Hi Karla, oh wow! You've totally made my day. Thank you so much!!! Hehe I'll have to pass the compliment about the pork burgers onto my hubby as they're his creation! But thank you! And I'm super impressed that you're making these while feeding!!! My little Will loves sitting in his rocker watching me cook - it's so cute!!

        Reply
    4. Lauren @ Create Bake Make

      August 22, 2016 at 5:30 pm

      Spinach and Ricotta is just the BEST combination ever!

      Reply
    5. Sapphire

      August 22, 2016 at 11:14 am

      Oh my gosh these look so yummy! And yes, parmesan cheese makes everything sooo much better!

      I found your website this morning while doing some 'research' at work (what I'm having for dinner hahaha) and I have to say I'm loving all your recipes!

      Reply
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