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Nutrition: per serving

  • kcal587
  • fat44g
  • saturates18g
  • carbs30g
  • sugars4g
  • fibre3g
  • protein20g
  • salt1.64g
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.

  • step 2

    Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. Bake for 15 mins or until the pastry is light brown.

  • step 3

    Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.

RECIPE TIPS
SPINACH, RICOTTA & ONION TART

Heat 2 tbsp olive oil in a pan. Add 3 finely sliced red onions and a pinch of sugar and cook for 15 mins until golden. Prepare the recipe as above for stages 1 and 2, then remove pastry as directed and pile in the spinach mix, but do not leave space for eggs. Spoon the onions over the spinach and sprinkle with 2 tbsp pine nuts. Bake for 5 mins until the pastry is golden and cooked through.

Recipe from Good Food magazine, February 2011

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Comments, questions and tips (14)

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Overall rating

A star rating of 3.8 out of 5.14 ratings

Honeygran

A star rating of 4 out of 5.

We really enjoyed this but agree the timings are out. I cooked the pastry for 10 mins, then 5mins with the topping, added the eggs for a final 5 mins. My tip for the eggs: crack them into the spaces then place a half eggshell over each yolk. This means the yolk steams and sets without drying out.

Travisty

A star rating of 4 out of 5.

I agree with most of whats been said. It was very tasty but I made a few changes and will make more when I do it again. Half the cooking time! bake the pastry until it starts to rise and the final thing until the eggs are done. Next time I might bake it without the eggs and serve it with a poached…

rachaelyoung

A star rating of 4 out of 5.

Made this last night and was sort of pleased with results. In opposition to the rest of the comments I must have over seasoned the mix so it wasnt as good as it could have been. Also the eggs got a hard skin over the top - any suggestions as to what could avoid this? Perhaps I overcooked it? Despite…

babsfazekas

A star rating of 5 out of 5.

This is my new favourite brunch recipe. Pre-cooked the pastry for 10 minutes only, which was plenty, then another 15 mins with the topping. It wasn't too dry at all for us. I think the key to success here might be to season well where it says 'season well' (not listed in the ingredients). I put in a…

newmanor1

A star rating of 5 out of 5.

Made this quick and easy on New Years Eve, very light, yet absolutely fantastic ! You could taste every ingredient perfectly. Will certainly make this again and again, we enjoyed it very much.

Thanks for the recipe

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