Individual Ricotta and Spinach Tarts

Name: Individual Ricotta and Spinach Tarts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 package of Puff Pastry; 200 g of Spinach; 125 g of Ricotta Cheese; 8 Quail Eggs; 1 Eggs; 1 clove of Garlic; White Wine; Salt; Black Pepper; Grated Cheese; Red Onions; Extra Virgin Olive Oil

Individual Ricotta and Spinach Tarts are an easy twist on the classic savory pie, great as an Easter appetizer or an aperitivo snack.

Recipe Individual Ricotta and Spinach Tarts

Difficulty Easy
Preparation 10 minutes
Cooking 30 minutes
Servings for 8 servings

The Individual Ricotta and Spinach Tarts are a tasty, practical variation on the classic Ricotta and Spinach Savory Pie that, in this version, not only comes in handy single servings but is also enriched with small quail eggs.

This Individual Ricotta and Spinach Pie Recipe is perfect for making a tasty Easter Appetizer, great for rounding out your Easter 2026 Menu with an easy, quick appetizer that you can also make well in advance. The Savory Ricotta and Spinach Tarts can also be seen as a practical variation on one of the most famous Easter Appetizers, Torta Pasqualina, the Italian Easter savory pie with whole eggs, which in this version has the egg resting on the surface, giving it a distinctive look that instantly calls Easter to mind.

Ready in a few minutes and baked in the oven or in an air fryer, these must-try Ricotta and Spinach Tarts will no doubt become one of your signature dishes for Easter Sunday Lunch.

Ingredients for 8 servings

1 package of Puff Pastry round
200 g of Spinach
125 g of Ricotta Cheese
8 Quail Eggs
1 Eggs
1 clove of Garlic
White Wine to taste
Salt to taste
Black Pepper to taste
Grated Cheese to taste
Red Onions to taste
Extra Virgin Olive Oil to taste

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Method

To make the Individual Ricotta and Spinach Tarts, start by washing the spinach carefully. In a skillet, sauté a little chopped onion and a clove of garlic for a few moments. Then add the spinach, deglaze with some white wine and, once the alcohol has evaporated, season with salt and pepper and cook over low heat until the spinach is cooked and very tender. Once cooked, let it cool, squeeze it well so it loses most of its water, then chop it with a knife on a cutting board.
In a bowl, put the ricotta, the egg, the grated cheese, salt and pepper and mix everything well.
Now add the spinach to the ricotta mixture and mix well.
Unroll the puff pastry and, with a 10-12 cm (4-5 inch) round cutter, cut out as many discs as possible. Now place the discs in the muffin pan and press them in well.
Now place a little filling in the center of each disc, taking care to leave some space from the edge. With a teaspoon, spread the spinach filling well and make a small hollow in the center. Now, very carefully, place a quail egg in the center of each tart, season with salt and then bake in a preheated conventional oven at 180 °C (350 °F) for about 15-20 minutes, or until the egg white is cooked.
Once ready, take the Individual Ricotta and Spinach Tarts out of the oven, unmold them and serve them warm to your guests. Finally, remember to download our App with exclusive content and fewer ads!