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Spinach and ricotta tarts
heartfoundation.org.au|Helpline 13 11 12

Spinach and ricotta tarts

30 minutes (20 minutes)
Serves 6
  • 250g frozen spinach, thawed  
  • 250g low fat ricotta cheese, crumbled 
  • 2 tbs (10g) finely grated parmesan cheese  
  • 4 extra large eggs  
  • 3 green shallots, finely chopped 
  • Freshly cracked black pepper, to season 
  • Olive oil cooking spray 
  • 6 pieces Natural mountain bread  
  • 125g grape tomatoes, halved 
  • Extra 2 tbsp (10g) finely grated parmesan cheese  
  1. Place spinach in a sieve and press firmly to extract excess liquid. Transfer spinach to a large bowl. Add ricotta, parmesan, eggs and shallots. Season with pepper. Mix until well combined. 
  2. Lightly grease a 12-hole standard muffin (1/3 cup individual capacity) with cooking spray. Cut each piece of mountain bread into 4 square quarters. Press 2 quarters at different angles into each hole, to line evenly. Spray lightly with cooking spray.  
  3. Spoon filling evenly into bread cases. Top with tomatoes. Sprinkle with extra parmesan cheese.  
  4. Bake in 180C preheated oven for 25 to 30 minutes or until filling is set and bread is golden. Stand tarts in pan 5 minutes. Remove. Serve warm with salad.  


Tasks for kids 

  • Mix filling ingredients together (Step 1) 
  • Cut mountain bread into quarters (with adult supervision Step 2)  
  • Line muffin pan/pie tins with bread pieces (Step 2)  
  • Top tarts with tomatoes and parmesan (Step 3) 

 

TIP: These savoury tarts are also great served cold. Keep refrigerated overnight and pack into lunchboxes with a leafy salad for a tasty school or work lunch. 

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