Directions
Spinach and Ricotta Tart, Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make I prefer chopped FRESH spinach but I am posting this recipe as it was given to me Also, I add feta or Montrachet cheese sometimes if I have it on hand , After looking at several reviews and noting that they had too much filling or having had to bake it longer, I omitted the cream altogether used fresh spinach, about 12 ozs (that’s what I had), 20 would be a lot I baked it in an 8×8 glass casserole Instead of the pastry crust, I made it with a phyllo dough crust, which turned out beautifully (and it all fit in the dish) Overall, it was a really nice dish and with the ommission of the cream, I would make it again Thanks for sharing
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