John Myers
Spinach Ricotta Tart
The perfect spinach ricotta tart recipe with a picture and simple step-by-step instructions.
- 500 g Filo / Yufka dough
- 600 g Fresh spinach leaves
- 375 g Ricotta
- 3 piece Organic eggs (M)
- 3 tablespoon Breadcrumbs
- Salt pepper
- Freshly grated nutmeg
- 0,5 Teaspoon (level) Ras-El-Hanout Spice Mixture Morocco
- 1 piece Onion red
- 80 g Liquid butter
- 8 piece Basil stalk
- Olive oil
- 2 tablespoon Lemon juice
- 3 tablespoon Apricot jam
- First, blanch the spinach for 1 minute and then rinse in cold water, squeeze it out well and cut into small pieces. Melt the butter. Brush a tart pan with a little butter and insert a layer of yuffe dough, fold over the edges and brush with butter and then another layer, etc. until the dough is used up and brush with butter again. Preheat oven to 200 degrees.
- Now prepare the filling. Separate the eggs and beat the egg whites until stiff. In another bowl, stir together the ricotta, egg yolks, breadcrumbs, salt, pepper, nutmeg and Ras-el-Hanout and stir in the spinach, and finally the beaten egg whites. Then dice a red onion. Now put about half of the filling on the dough, half of the onion cubes on top and the rest of the filling. Cut off the protruding edges of the dough, brush the edge with olive oil. Bake in the oven for a total of 25 to 35 minutes.
- In the meantime, cut the basil into small pieces and mix with the jam, lemon juice, 3 tablespoons of olive oil and the remaining onions. Spread on the tart about 10 minutes before the end of the baking time.
- Let the tart rest a little and serve. The filling is nice and juicy and the edge is crispy, you can pluck bits off the edge.
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