Amazing Spinach, Ricotta and Sweet Potato Tart
846
Impressive and tasty, perfect for brunch and hearty enough to serve for dinner.
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.
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?
