Ricotta and Spinach Tartlets

The ricotta and spinach tartlets are a delicious dish and quite simple to prepare. Here is the recipe with a small Italian twist of mine to enhance the flavors.

Ingredients

• 250 g fresh spinach or about 150 g frozen spinach
• 250 g fresh ricotta of good quality
• 2 eggs
• 80 g grated Parmesan
• Nutmeg, to grate to taste
• Salt and pepper to taste
• Butter or olive oil to grease the molds
• Breadcrumbs to dust the molds
• (Optional) Chopped chives or other aromatic herbs for an extra touch of flavor

Preparation

1. If using fresh spinach, wash them well and then cook in a pan with a little water for a few minutes until wilted. If using frozen spinach, thaw them and heat in the pan until well heated. In any case, squeeze the spinach well to remove excess water.
2. Preheat the oven to 180 °C.
3. In a fairly large bowl, mix the ricotta with the eggs, then add the spinach, grated Parmesan, a grating of nutmeg, salt, pepper and optionally the aromatic herbs.
4. Grease the molds with butter or olive oil and dust with breadcrumbs to prevent the tartlets from sticking.
5. Fill the molds with the ricotta and spinach mixture, filling them to the brim.
6. Place the molds in the oven and bake for about 20-25 minutes, or until the tartlets are golden on the surface.
7. Let cool slightly before unmolding the tartlets.
8. Serve hot or at room temperature, perhaps accompanied by a light salad.

Trivia

The ricotta and spinach tartlets can be considered a mini pasta-free version of a classic Italian dish such as the torta pasqualina, typical of the Liguria region. They are therefore perfect for an appetizer or a light main course. With the addition of aromatic herbs like chives, you can have an extra touch of freshness and flavor.