Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy Spinach Ricotta Phyllo Tart
This vegetarian Spinach Ricotta Phyllo Tart is made with flaky, golden phyllo dough wrapped around a creamy ricotta and spinach filling. Easy to make and perfect for brunch, lunch, or a light dinner.
If you’re looking for a simple yet impressive savory recipe, this Spinach Ricotta Phyllo Tart is sure to become a favorite.
Delicate, flaky layers of golden phyllo dough surround a creamy filling made with ricotta, fresh spinach, Parmesan, and a hint of nutmeg.
It’s light, comforting, and full of flavor, making it perfect for brunch, lunch, a light dinner, or even as an appetizer for family and friends.
What TO Love About This Recipe
This tart is everything we love about easy homemade cooking.
It comes together with just a handful of simple ingredients, yet looks elegant enough for entertaining. The crispy, flaky phyllo contrasts beautifully with the rich and creamy ricotta filling, while the spinach adds freshness and color.
It’s naturally vegetarian, easy to prepare ahead of time, and just as delicious served warm as it is at room temperature.
Tips for Working with Phyllo Dough
Phyllo dough is incredibly thin and delicate, but it’s very easy to work with once you know a few tricks.
Be sure to thaw it completely according to the package directions and let it come to room temperature before unrolling. Since phyllo dries out quickly, keep the sheets you’re not using covered with a slightly damp kitchen towel while you assemble the tart.
Brush each layer lightly with olive oil to create those wonderfully crisp, golden layers after baking.
Ingredients & Easy Substitutions
Fresh baby spinach gives this tart a bright flavor, but frozen spinach works just as well. Simply thaw it completely and squeeze out as much liquid as possible before adding it to the filling.
Whole milk ricotta creates the creamiest texture, but part-skim ricotta can also be used if that’s what you have on hand.
Parmesan adds a savory, nutty flavor, though Pecorino Romano is a delicious alternative.
A pinch of freshly grated nutmeg complements the spinach and ricotta perfectly, but you can omit it if preferred.
As always, feel free to add fresh herbs such as parsley, dill, or chives for extra flavor.
Baking Tips
For the crispiest crust, be sure to drain the ricotta well and squeeze as much moisture as possible from the cooked spinach. Excess liquid can make the phyllo soggy.
Brushing each layer with olive oil helps the pastry bake up beautifully crisp and golden, while brushing the top with egg wash gives the finished tart an even richer color.
Make sure to bake until the phyllo is deeply golden and the center is fully set. As simple as that!
Serving & Storage
This Spinach Ricotta Phyllo Tart is delicious served warm, at room temperature, or even chilled the next day.
Pair it with a simple green salad, fresh tomatoes, or a bowl of soup for an easy meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore the crispness of the phyllo.
Freezing is not recommended, as the delicate pastry tends to lose its crisp texture after thawing.
Ready to try it too?!? Here is my recipe for you!
VIDEO RECIPE
Other Italian recipes you might like:
- Spinach Gnudi
- Stuffed Zucchini Blossoms
- Pollo alla Cacciatora
- Creamy Mushroom Chicken
- Pollo alla Pizzaiola
- Creamy Risotto with Asparagus
- Pasta with Creamy Roasted Butternut Squash Sauce
- Italian Bruschetta with Burrata Cheese
- Spaghetti all’Amatriciana
- Spaghetti all Puttanesca
- Step-by-step Authentic Seafood Risotto
- Traditional Frittata di Spaghetti
- Risotto with Smoked Salmon and Zucchini
Easy Spinach Ricotta Phyllo Tart
This vegetarian Spinach Ricotta Phyllo Tart is made with flaky, golden phyllo dough wrapped around a creamy ricotta and spinach filling. Easy to make and perfect for brunch, lunch, or a light dinner.
Servings:
4
Prep Time
15 min
Cook Time
45 min
Resting Time
Total Time
1 hr
Ingredients
- 4 sheets phyllo dough, thawed and at room temperature
- About 4 tablespoons (60 ml) olive oil
- 8 oz (225 g) fresh baby spinach
- 16 oz (450 g) whole milk ricotta, well drained
- 2 large eggs
- ½ cup (50 g) grated Parmesan cheese
- ½ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1 small egg, beaten, for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the spinach: Heat a drizzle of olive oil in a large skillet over medium heat. Add the spinach, season with a pinch of salt, and cook for 2–3 minutes, stirring occasionally, until wilted. Transfer to a colander and squeeze out as much excess liquid as possible. Let cool slightly, then chop.
- Prepare the filling: In a large bowl, combine the ricotta, eggs, Parmesan, nutmeg, salt, and pepper. Stir until smooth, then fold in the chopped spinach.
- Assemble the tart: Lightly grease a 10-inch (25 cm) round baking dish or pie plate with olive oil. Lay one sheet of phyllo dough in the prepared pan, leaving the edges hanging over the sides. Lightly brush with olive oil. Repeat with the remaining 3 sheets, rotating each one slightly and brushing each layer with olive oil.
- Add the filling: Spread the ricotta mixture evenly over the phyllo. Fold the overhanging phyllo over the filling, tucking the edges underneath to create a rustic border. Brush the top and edges with the beaten egg and sprinkle more grated parmesan cheese on top of the filling if you like.
- Bake for 40 minutes, or until the phyllo is golden brown and crisp and the filling is set. Slice and enjoy warm or at room temperature.
