- Empty the spinach into a large saucepan with a little salt and cook over a low heat. After about five minutes, the spinach will begin to release its own water which you can cook it in. At this point, you can raise the heat and cook it for a further fifteen minutes until it has reduced right down.
- In the meantime, heat the oven to 180c, grate the cheddar and be sure to take the pastry out of the fridge.
- Once the spinach is ready, drain it and squeeze out as much of the water as possible.
- Put the spinach back in the saucepan and mix it thoroughly with the ricotta, cheddar and Dijon mustard.
- Lay the pastry out flat on a sheet of baking foil and arrange the spinach and cheese mixture evenly over one half, leaving enough room around the edges to seal it.
- Brush around the edge with the beaten egg and fold over the top of the pastry. Push down with a fork to seal the edges and then brush the top with the remaining egg to give it that delicious golden colour when baked. Pierce the top in several places with a fork to allow steam to escape while cooking.
- Pop it in the oven for 25 to 30 minutes and then let it stand for about ten minutes before serving.
Spinach and ricotta tart
Ingredients
This modern adaption of a traditional Italian “fridge-emptier” pairs well with roasted veggies or a crisp salad for a healthy and filling family dinner. The flavour combination of the sharp cheddar, zingy mustard, creamy ricotta and earthy spinach creates a tasty centrepiece everyone will enjoy.
- 500g spinach (washed)
- 180g ricotta cheese
- 70g grated medium cheddar
- 1 spoonful Dijon mustard (not wholegrain)
- 1 pack of pastry
- 1 RSPCA Assured egg for glazing