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Amazing Spinach, Ricotta and Sweet Potato Tart

 
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742

Impressive and tasty, perfect for brunch and hearty enough to serve for dinner.

Yield

4

servings

Prep

15

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

nonstick cooking spray
or butter
*
4 sheets phyllo (filo) pastry sheets
prepared (store-bought)
*
3 ½ ounces baby spinach
leaves
*
10 ½ ounces sweet potatoes, or yams
peeled and grated
14 ounces ricotta cheese
½ cup dill weed
fresh
*
2 cups milk, low-fat
if you like creamier, can use cream
4 large eggs
2 cloves garlic
minced, or to taste

Directions

Preheat oven to 400℉ (200℃) . Coat a 20 cm by 30 cm tart pan or baking pan with butter or cooking spray.

Line the pan with the pastry, coating between each layer with cooking spray or butter.

Fill with the mixture of spinach, sweet potato, ricotta and dill. Whisk together milk, eggs, and garlic and pour over the filling. Fold in the pastry edges.

Bake for 35 to 30 minutes or until puffed and golden.

Cool for a few minutes. Slice and serve with salad and lemon wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 27942% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 192mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 36g
Vitamin A 267% Vitamin C 24%
Calcium 31% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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