Name: Easter tartlets with ricotta, spinach and eggs
Prep time: 10 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 roll shortcrust pastry; 1 cup ricotta cheese; 10 cups spinach; 6 yolks; 1 clove garlic; q.s. extra-virgin olive oil; 1 pinch pepper

A cute idea to make for Easter holidays?

Let’s try those EASTER TARTLETS WITH RICOTTA, SPINACH AND EGGS , a very easy recipe that everyone will love. If you prefer you can change brisé pasta with pasta sfoglia, the results is the same.

For me those are perfect for Easter but also for the lunch of the Easter Monday, but they will be good in every occasion of the year. It also could be a good recipe to recycle some ricotta that you didn’t used, if you have also spinach and eggs, trust me and let’s try it.

Below the recipe

DifficultyVery easy
CostVery cheap
Preparation time10 Minutes
Cooking time30 Minutes
Serving6
Cooking methodOven
CuisineItalian

Ingredients

1 roll shortcrust pastry

1 cup ricotta cheese

10 cups spinach

6 yolks

1 clove garlic

q.s. extra-virgin olive oil

1 pinch pepper

Tools

Molds

1 Cooking Pan

Steps Brise’ tartlets with ricotta, spinach and eggs

In an anti-adherent pan warm up the extra virgin oil with a clove of garlic, pour spinachs and cook it until they will be soft. Put some salt (1) pour the cooked spinach in a cup and add the ricotta (2) mix everything good (3)

Cut some big circles with the pasta brisé in order to cover the molds of tartlets, hole the bottom with a forch (4) . Fill all the tartlets with our ricotta and spinach mix (5). Now on the top of every tartlets put very softly the yolk (6).