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SPINACH TART - Tortu di Spinaci

This delicious and nutritious Spinach Tart comes together quickly and is perfect for breakfast or for lunch with a salad.

Servings 8
Author Elizabeth Minchilli


  • 2 pounds fresh spinach or other greens
  • 1 cup fresh ricotta
  • 1 large egg
  • 1 large egg yolk
  • ½ cup whole milk
  • 4 tablespoons extra-virgin olive oil
  • 4 ounces Parmigiano-Reggiano grated (1 cup)
  • 1 tablespoon fresh marjoram leaves or ½ teaspoon dried
  • 4 tablespoons ½ stick salted butter melted
  • ½ teaspoon sea salt
  • A few grindings of black pepper


  1. Place the greens in a pot with about an inch of water and cook over medium heat for about 10 minutes, until wilted. Drain, and when cool enough to handle, squeeze the greens into a ball, squeezing out every last drop of moisture.

  2. You should have about 1 cup of greens. Roughly chop the greens and set aside.

  3. About an hour before you are going to bake the tart, place the ricotta in a fine sieve and drain it over a bowl to remove the excess whey.
  4. Preheat the oven to 350°Line the bottom of a 9-inch round cake pan with parchment paper.
  5. Put the chopped greens in clean bowl with the drained ricotta, whole egg and yolk, milk, 3 tablespoons of the olive oil, ¾ cup of the Parmigiana, the marjoram, butter, salt, and pepper. Mix well with a fork.
  6. Pour the mixture into the pan, leveling off the top with the back of a spoon. Cover with the remaining olive oil and Parmigiana.
  7. Bake for 50 minutes, until the tart begins to brown and is well set. Remove from the oven and let cool for 10 minutes. Loosen the sides with a knife and, using an offset spatula, turn it out onto a serving platter. Serve.