Spinach & Ricotta Tarts

By Timos
Prep Time: 15 min
Cooking Time: 20 min
Servings: 12


1 egg
200g ricotta cheese
200g  frozen spinach – thawed &squeezed of excess water
½ cup grated tasty cheese
½ cup crumbled feta
¼ cup pinenuts – lightly toasted
Sea salt & pepper to taste
8 sheets filo pastry – 20 x 30cm
Oil for brushing
1 egg + 1 tbsp water for egg wash


Preheat oven to 200C.

Spray a standard 12 hole muffin tin with oil.

Place the egg into a bowl and lightly whisk. Add all the remaining fillings and mix to combine.  Adjust seasoning.

Place a sheet of filo onto a sheet of baking paper and brush with oil then layer another sheet in the same method until you have 4 in total.  Using a sharp knife cut in half lengthways and then into 3 – making a total of 6 squares.  Repeat with the remaining sheets. Mould the pastry into the muffin tins taking care not to fold down.

Divide the spinach mixture evenly between each, taking care not to overfill to prevent them bursting open whilst cooking. Fold the 4 edges into the centre and press down to stick.  Brush with the egg wash and then bake for 15-20 minutes until golden brown.  Rest for 5 minutes in the tins before removing.

Recipe Reviews

Leave your review

Share this recipe

You may also like

Italian Strata Breakfast Tarts

Italian Strata Breakfast Tarts

Ingredients 6 sheets filo pastry¼ cup (60 ml / 60 g) butter, melted Italian filling:100 g sausages or ham or bacon1 TB (15 ml) olive oil½ cup (125 ml) chopped onion½ cup (125 ml) diced capsicum (mix of green, red and yellow)½ tsp (2.5 ml) dried oregano¼ cup (60 ml)...

Bacon, Cheese & Chutney Filo Pinwheels

Bacon, Cheese & Chutney Filo Pinwheels

Ingredients 8 sheets filo pastry – 20 x 30cmOlive oil – for brushing125g cream spreadable cheese125 g bacon – chopped1 cup grated tasty cheese½ cup tomato chutney¼ cup of chopped parsley1 egg + 1 tbsp water – egg wash Preparation Preheat oven to 200C. In a pan, gently...

Asparagus rolls with Cream Cheese & Palma Ham

Asparagus rolls with Cream Cheese & Palma Ham

Ingredients 16 fresh asparagus spears – trimmed 8 slices Parma ham 250g spreadable cream cheese 6 Filo pastry sheets – 20 x 30 cm 100g melted butter Extra Tips: Sprinkle with white sesame seeds to finish Preparation Preheat the oven to 200C. Blanch the asparagus in...

Pin It on Pinterest