Name: Italian Breakfast Tart with Spinach and Ricotta Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: 1 (9-inch) unbaked pie crust (puff pastry or shortcrust); 10 oz (about 280g) fresh spinach (or 1¾ cups cooked and drained frozen chopped spinach); 1 cup (250g) whole milk ricotta cheese; 2 large eggs; ½ cup (50g) freshly grated Parmesan cheese; ½ small onion, finely chopped (optional, for extra flavor); 1 tablespoon olive oil or butter; ½ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon ground nutmeg; Optional: ¼ cup shredded mozzarella for topping

This Italian Breakfast Tart with Spinach and Ricotta is a creamy, savory baked delight featuring a flaky pastry crust filled with fresh spinach, rich ricotta, eggs, and Italian cheeses. Inspired by classic Italian torta salata (savory tart), it’s perfect for a leisurely weekend breakfast or brunch, offering comforting flavors with a touch of elegance.

Why You’ll Love This Recipe

You’ll adore this recipe because it transforms simple, wholesome ingredients into something truly special—creamy ricotta blends perfectly with nutrient-packed spinach for a velvety filling that’s light yet satisfying.

The golden, flaky crust adds that irresistible crunch, while subtle hints of nutmeg and parmesan bring authentic Italian warmth. It’s make-ahead friendly, versatile for any meal, and feels gourmet without complicated techniques.

Whether you’re hosting brunch or treating yourself, this tart delivers restaurant-quality taste with everyday ease, plus it’s naturally vegetarian and packed with greens for a nutritious start to the day.

Yield: 8 slices

Italian Breakfast Tart with Spinach and Ricotta Recipe

Flaky crust filled with creamy ricotta, fresh spinach, eggs, and parmesan—a savory Italian breakfast tart that's elegant and easy.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

1 (9-inch) unbaked pie crust (puff pastry or shortcrust)
10 oz (about 280g) fresh spinach (or 1¾ cups cooked and drained frozen chopped spinach)
1 cup (250g) whole milk ricotta cheese
2 large eggs
½ cup (50g) freshly grated Parmesan cheese
½ small onion, finely chopped (optional, for extra flavor)
1 tablespoon olive oil or butter
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
Optional: ¼ cup shredded mozzarella for topping

Instructions

Get everything ready and preheat — Turn your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch tart pan or pie dish, trimming edges neatly. Prick the bottom with a fork and chill in the fridge while you prep the filling— this keeps it flaky!
Sauté for flavor — In a large pan over medium heat, warm the olive oil or butter. Add the chopped onion (if using) and cook 3-4 minutes until soft and fragrant. Toss in the fresh spinach in batches, stirring until wilted (about 4-5 minutes). If using frozen, just thaw and drain well—no need to cook again.
Drain like a pro — Remove from heat and let cool slightly. Squeeze the spinach in a clean kitchen towel or paper towels to remove as much liquid as possible—this is crucial for a firm, non-soggy tart!
Mix the creamy magic — In a big bowl, combine ricotta, eggs, grated Parmesan, salt, pepper, and nutmeg. Whisk until smooth and creamy. Fold in the drained spinach (and onion if added) until everything is evenly distributed—taste and adjust seasoning if needed.
Assemble with love — Pour the luscious filling into your prepared crust, smoothing the top gently. Sprinkle extra Parmesan or mozzarella on top for that golden, bubbly finish.
Bake to perfection — Pop it in the oven for 35-40 minutes, until the filling is set (no longer jiggly in the center) and the crust is golden. If the edges brown too fast, cover loosely with foil.
Rest and admire — Remove from oven and let cool on a wire rack for at least 10 minutes—this helps it slice beautifully and lets flavors settle.
Slice and serve — Cut into wedges and serve warm or at room temperature. Pair with fresh fruit, coffee, or a light salad for the ultimate Italian breakfast vibe.
Garnish if you like — Add a sprinkle of fresh basil or a drizzle of olive oil right before serving for extra wow factor.
Enjoy every bite — Dig in and savor the creamy, cheesy goodness—your kitchen will smell like an Italian trattoria!

Notes

Freshly grated cheese melts better and tastes superior—skip the pre-grated bags.
This tart is vegetarian but easily customizable.
For crispier crust, blind-bake 10 minutes first with weights.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 263Total Fat 17gSaturated Fat 7gUnsaturated Fat 10gCholesterol 76mgSodium 582mgCarbohydrates 16gFiber 2gSugar 1gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Always drain spinach thoroughly (squeeze in a clean towel) to prevent a soggy filling—excess moisture is the biggest enemy.
Use full-fat ricotta for the creamiest texture; low-fat versions can turn watery.
Pre-bake (blind bake) the crust for 10 minutes with pie weights or beans to ensure a crisp bottom.
Add a pinch of nutmeg—it enhances ricotta’s mild flavor beautifully in Italian dishes.
Let the tart rest 10-15 minutes before slicing for cleaner cuts and better flavor melding.
For extra flair, top with a few cherry tomatoes or fresh basil before baking.

Ingredients Notes

The star here is fresh spinach (or thawed frozen, well-drained)—it provides earthy freshness and vibrant color while keeping the tart light. Ricotta cheese (preferably whole milk) brings luxurious creaminess and mild sweetness that balances the greens.

Eggs act as the binder, setting the filling into a custard-like texture. Parmesan (freshly grated) adds sharp, umami depth—avoid pre-grated for better melt and flavor.

A 9-inch pie crust (store-bought puff pastry or shortcrust for ease) forms the buttery base. Seasonings like salt, black pepper, and nutmeg are key—nutmeg is a classic Italian touch that elevates ricotta dishes. Optional add-ins like a bit of onion or garlic sautéed in olive oil boost savoriness without overpowering.

Variations and Substitutions

Make it heartier by adding cooked pancetta, bacon bits, or diced ham for a non-vegetarian twist—Italian cured meats pair wonderfully. Swap spinach for kale, Swiss chard, or arugula for different greens with similar earthiness.

For a lighter version, use half ricotta and half cottage cheese, or add grated mozzarella on top for gooey pull. Gluten-free? Opt for a GF pie crust or puff pastry. Dairy-free adaptations include plant-based ricotta and vegan cheese, though texture may vary slightly.

Spice it up with red pepper flakes or fresh herbs like dill or basil. For mini versions, use muffin tins for individual portions—great for parties or meal prep. Add sun-dried tomatoes or roasted red peppers for Mediterranean flair.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat slices in a 325°F (160°C) oven for 10-15 minutes to restore crispness—avoid microwave to prevent sogginess. This tart freezes well (whole or sliced) for up to 2 months; thaw overnight in the fridge and reheat as above. It’s best enjoyed fresh but holds up nicely for make-ahead brunches.