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Spinach tarts with ricotta and crispy puffed pastry in a bowl.

Ricotta & Spinach Tarts

These 6 ingredient Ricotta & Spinach Tarts made with puff pastry make the most delicious appetisers, party food or simple brunch.
5 from 8 votes
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Course: Lunch, Snacks
Cuisine: tarts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 296kcal
Cost: $5

Equipment

  • Stove-top or Thermomix
  • Oven

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

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 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.
  • 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 for 20 seconds on Reverse Speed 5, 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

RECIPE NOTES & 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. 
  • Ricotta cheese should last for 5-7 days once opened, if refrigerated.
  • 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...
  • 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, sauteed 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.

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