Ricotta Spinach Tarts

Name: Ricotta Spinach Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 3/4 cups cooked chopped spinach (drain really well the spinach wring out with your hands to remove as much excess moisture) divided; 1/3 cup ricotta (I used dairy ricotta) (100 grams); 1/4 cup freshly grated parmesan cheese (28 grams); 1/2 teaspoon salt (3 grams); 1 egg; 2-3 tablespoons shredded mozzarella (20-30 grams); 1-2 pre made pie dough

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 9

Author : Rosemary Molloy

Ingredients

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1 3/4 cups cooked chopped spinach (drain really well the spinach wring out with your hands to remove as much excess moisture) divided1/3 cup ricotta (I used dairy ricotta) (100 grams)1/4 cup freshly grated parmesan cheese (28 grams)1/2 teaspoon salt (3 grams)1 egg2-3 tablespoons shredded mozzarella (20-30 grams)1-2 pre made pie dough

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Instructions

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Step 1

Pre-heat oven to 375° (190° celsius), lightly grease a 12 medium size muffin pan.

Step 2

In a medium bowl mix together 1 1/4 cups (220 grams) chopped spinach, ricotta, parmesan, salt and egg.

Step 3

Cut out 9 medium size circles and place in muffin pan, fill with ricotta mixture and top with some of the remaining (1/2 cup/95 grams) chopped spinach.

Step 4

Top with shredded mozzarella and bake for approximately 20 minutes until golden. Enjoy!