Ricotta and Spinach Tartlets

Number of Portions
Ricotta and Spinach Tartlets


- 750 grams ready made short crust pastry
- 625 grams bag spinach leaves, washed and chopped
- 250 grams sun-dried tomatoes in oil, drained
- Ground Nutmeg
- 5 grams x 250 pots ricotta cheese
- 5 eggs, beaten
- 123 grams parmesan cheese, grated
- 375 ml milk
- Sea Salt to taste
- Ground Black Pepper to taste


Pre heat the oven to 180°C, 350°F, Gas 4. Roll out the pastry and use to line 4, individual loose bottomed flan tins. Prick the bases and line with greaseproof paper and baking beans. Bake for 20 minutes.

Meanwhile, steam the spinach until soft and then squeeze out all excess liquid. Beat together the remaining ingredients and season well. Remove the pastry from the oven and lift the paper and beans out.

Spoon the filling into the cases and bake for 20 minutes. Serve with mixed vegetables.

Products used in this recipe: