appetizers sardinian

Ricotta and Spinach Savory Tart

A Sardinian-style puff pastry tart filled with spinach, drained ricotta, egg, garlic, grated cheese, and nutmeg.

Vegetarian Nut-Free
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Prep 25 min
Cook 35 min
Total 1h
Servings 8
Difficulty Easy

Ingredients

Pastry

Filling

Cooking

Seasoning

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Instructions

  1. Drain the ricotta in a fine sieve for 2 to 3 hours if it is wet.

  2. Warm the oil in a wide pan with the peeled garlic clove. Add the washed spinach and cook until it collapses.

  3. Pour off the water from the pan, cool the spinach, then squeeze it dry and chop it roughly.

  4. Mix the spinach with the ricotta, 1 whole egg, 1 egg white, grated cheese, salt, and nutmeg.

  5. Heat the oven to 180 C. Lay the pastry in a 24 cm tin, keeping the baking paper underneath.

  6. Fill the pastry, fold the edges inward, and brush the exposed pastry with the reserved yolk.

  7. Bake for about 35 minutes, until the pastry rim is golden. Rest for at least 1 hour before slicing.

Storage & Meal Prep

Refrigerate for up to 3 days. Reheat in the oven or air fryer to bring back the pastry crispness.

Variations

  • With Pecorino: Use half parmesan and half pecorino for a sharper Sardinian filling.
  • Closed Tart: Use two pastry disks and pierce the top so steam can escape.
  • Small Squares: Bake, cool for 1 hour, and cut into small squares for an antipasto plate.

FAQ

Should I drain the ricotta?

Yes. I drain it for 2 to 3 hours so the pastry stays crisp.

Can I use frozen spinach?

Yes, but squeeze it very dry after thawing.

Is this a traditional Sardinian dish?

It sits comfortably in Sardinian home cooking, so I keep the title modest as Sardinian-style.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Dairy
Sheep's Milk Ricotta
400 g
Cheese
Parmesan Cheese
150 g
Eggs
Egg (Large, Whole, Raw)
100 g
Vegetables
Spinach (Raw)
600 g
Garlic
3 g
Grains & Bread
Puff Pastry
230 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Nutmeg (Ground)
0.6 g

Per Serving

432kcalCalories
18gProtein
22gCarbs
30gFat
2gFiber
Sodium
492mg21% DV
Potassium
533mg11% DV
Calcium
397mg31% DV
Iron
3.3mg18% DV
Magnesium
81mg19% DV
Vitamin C
21.1mg23% DV
Vitamin A
475µg53% DV
Vitamin K
366.9µg306% DV
Folate
179µg45% DV
Puff Pastry
Spinach (Raw)
Sheep's Milk Ricotta
Egg (Large, Whole, Raw)
Garlic
Parmesan Cheese
Extra Virgin Olive Oil
Nutmeg (Ground)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Ricotta and Spinach Savory Tart belongs on the Sardinian home table. I build it around round puff pastry sheet, spinach, and ricotta.

I drain the ricotta in a fine sieve for 2 to 3 hours if it is wet. I warm the oil in a wide pan with the peeled garlic clove. I add the washed spinach and cook until it collapses.

I fill the pastry, fold the edges inward, and brush the exposed pastry with the reserved yolk. I bake for about 35 minutes, until the pastry rim is golden. I rest for at least 1 hour before slicing.

Part of: Sardinian Table: Real Meals

Related: The Sardinian Kitchen | Sardinian Ingredients Guide