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Spinach and Ricotta Tarts

Spinach and Ricotta Tarts


250g frozen spinach, thawed

250g low fat ricotta cheese, crumbled

2 tbs 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 tbs finely grated parmesan cheese


  1. Place spinach in a sieve and press firmly to extact 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 tray (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 25-30 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 tray 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.

Nutrients Per Serve

Energy 771kJ
Total Fat 7.8g
Saturated Fat 2.6g
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.9g
Protein 12.3g
Carbohydrate 13.6g
Fibre 4g
Sodium 298mg
Serves 6 (2 per serve)
Preparation Time 20 minutes
Cooking Time 30 minutes