New This Month

Spinach Ricotta Tart

This savory quiche makes for a satisfying supper. Serve it with our Spaghetti Squash with Cherry Tomatoes and Ricotta for a heartier meal.

  • Servings: 6

Source: Martha Stewart Living, October 1999


  • 1 fifteen-ounce container part-skim ricotta
  • 1 bunch fresh spinach (12 ounces), stems removed
  • 1 1/2 cups loosely packed fresh basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 whole eggs
  • 1 egg white
  • Olive-oil cooking spray


  1. Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.

  2. Heat oven to 350 degrees. Coat an 8 1/2-inch springform pan with olive-oil cooking spray. Place drained ricotta, spinach, basil, salt, pepper, and nutmeg in the bowl of a food processor. Blend until smooth; scrape sides as needed, about 1 minute. Add eggs and egg white; blend about 5 seconds. Pour into prepared pan; bake until set and just brown around the edges, 40 to 45 minutes. Let rest on a cooling rack 5 minutes; run a paring knife around edges before unmolding. Cut into wedges; serve.

Cook's Notes

Frozen spinach can be substituted for fresh, but the resulting tart will be less smooth. In a colander, press excess moisture from cooked frozen spinach. If using fresh spinach, be sure it is completely dry to keep the tart from becoming watery.


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