Spinach and Ricotta Tarts

 

 

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I used to cook with fillo back when I lived in Toronto with my roommate who was very domesticated. I honestly didn’t have the interest in cooking until last year. But as part of my roommatey duties, I helped her with food preparations. Anything in fillo tastes great. All you need is patience, speed, and lots of butter. I suggest you watch some You Tube videos on how to handle fillo if you’ve never worked with it – watch this video.

I am sharing with you a tweaked recipe that I picked up from the packaging of the fillo pastry. I mentioned this in Instagram. And here it is, as promised. Sorry that my photos aren’t top quality. I really don’t know how people who blog about recipes do it. I had to work fast with the fillo and my hands were always covered in butter and filling.

 

Spinach and Ricotta Tarts

Ingredients

6 sheets fillo pastry
1 red pepper
1 ½ to 2 cups of spinach leaves. (If using frozen spinach pellets use 6 to 9)
1 cup ricotta cheese
2 tablespoons breadcrumbs
3 tablespoons cream
2 eggs
1 tablespoon olive oil
1 12-cupcake pan

 

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Instructions

1.  Cut red pepper into quarters, remove seeds. Rub lightly with olive oil, place on oven tray and roast for 25 minutes at least 180 degrees C. Allow to cool then remove skin. Cut into thinner strips. Set aside for later.

2.  Blanch and refresh spinach. Strain and squeeze out excess moisture. Puree spinach in food processor, add eggs, bread crumbs, and stir in cream. Season with salt and pepper. Add half a cup of ricotta cheese and manually stir it in.

3.  If using frozen spinach pellets, you can skip the food processor. Just melt the spinach and squeeze out excess water. You can then just manually mix in the eggs, cream, bread crumbs, ricotta and salt and pepper. Original recipe used breadcrumbs in between layers of fillo, but I didn’t do it that way.

 

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4.  Now it’s time to work with your fillo pastry. Make sure to work with it fast. Watch a few You Tube demos if it’s your first time to handle fillo. Brush your cupcake tin with melted butter.

5.  Work with 2 fillo sheets at a time. Roll up unused fillo or cover with damp cloth. These pastry sheets dry out really fast.

6.  Lay down first fillo sheet on a flat surface and brush lightly with butter. Get the second fillo sheet and brush with more butter. Cut the 2 layers into 12 squares of equal size. You can use a sharp knife, pizza cutter or scissors. It doesn’t have to be perfect.

7.  Place the two cut fillo squares into each of the 12 the cupcake tins. Repeat the fillo layering until you have at least 6 layers of filo for each tin cup(cake). Place the fillo squares at different angles. This ensures the fillo to be flaky once baked. Brush each layer with melted butter. You can also substitute butter with olive oil instead.

 

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8.  Fill each filo pastry cup with the spinach-cheese mixture up to 2/3 of the cup. Sprinkle each cup with the remaining ricotta cheese and decorate with red pepper strips.

9.  Bake at 180 degrees C for 20-25 minutes.

 

Leave a comment

  • Lec Interiors

    there’s no pinterest tab :( ..it only has twitter & fb. share tabs.

    • Anonymous

      I dont know what you mean. If you have pinterest installed in your phone or computer, you can pin anything. I have a slug that says “Pin It” in my dashboard. I just click it and it pins. I didn’t want it on every photo of my blog though. Too much clutter.

    • Anonymous

      I will pin it then, and just repin from my @DaphneOP pinterest account.

      • Lec Interiors

        thanks !

    • Anonymous
  • Elna Loberiano

    Looks scrumptious! Will definitely try your recipe. Thanks for sharing.

    • Anonymous

      Haha my first attempt at sharing recipe.