Spinach and Ricotta Crostata

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

This crostata with spinach and ricotta cheese is the perfect appetizer or finger food to bring to a party, it is not difficult to make, but is an absolutely delicious mix of classic Italian flavors.

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Yields1 Serving
Prep Time2 hrs 25 minsCook Time1 hrTotal Time3 hrs 25 mins

Ingredients
 3 oz pre washed spinach
 2 tbsp Butter
 Olive Oil
 Salt
 Pepper
 Ground Nutmeg
 2 Cloves of Garlic
 Parmesan Cheese
 1 cup Ricotta Cheese
 3 Eggs
 1 Package of Puff Pastry

Directions
1

Boil spinach in a pot of salted water

2

Drain spinach

3

When cool, squeeze out excess water

4

In a skillet, sauté the garlic in the olive oil and butter

5

Add the spinach, salt and pepper.

6

Lower heat and let cook about 10 minutes

7

Add a pinch of ground nutmeg.

8

If spinach appears too dry, you can add more butter

9

Beat 2 eggs and add to ricotta. Adjust for salt and pepper.

10

Add a couple of tablespoons of parmesan cheese

11

Roll out the puff pastry. Grease a baking dish and place the puff pastry inside. Fill the baking dish with the ricotta and spinach mixture.

12

Cover with more puff pastry

13

Brush the pie with the remaining egg.

14

Preheat oven at 425F (220C) and bake until golden. Check with a toothpick if the filling is firm.

15

Allow it to cool down before serving.

Ingredients

Ingredients
 3 oz pre washed spinach
 2 tbsp Butter
 Olive Oil
 Salt
 Pepper
 Ground Nutmeg
 2 Cloves of Garlic
 Parmesan Cheese
 1 cup Ricotta Cheese
 3 Eggs
 1 Package of Puff Pastry

Directions

Directions
1

Boil spinach in a pot of salted water

2

Drain spinach

3

When cool, squeeze out excess water

4

In a skillet, sauté the garlic in the olive oil and butter

5

Add the spinach, salt and pepper.

6

Lower heat and let cook about 10 minutes

7

Add a pinch of ground nutmeg.

8

If spinach appears too dry, you can add more butter

9

Beat 2 eggs and add to ricotta. Adjust for salt and pepper.

10

Add a couple of tablespoons of parmesan cheese

11

Roll out the puff pastry. Grease a baking dish and place the puff pastry inside. Fill the baking dish with the ricotta and spinach mixture.

12

Cover with more puff pastry

13

Brush the pie with the remaining egg.

14

Preheat oven at 425F (220C) and bake until golden. Check with a toothpick if the filling is firm.

15

Allow it to cool down before serving.

Spinach and Ricotta Crostata