Easter tartlets with ricotta, spinach and eggs

Easter tartlets with ricotta, spinach and eggs

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

Video recipe of the day

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


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


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).

Cook in a preheated oven at 375°F degrees for 30 minutes and serve it warm or cold.

Easter tartlets with ricotta, spinach and eggs
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