Spinach and Ricotta Crispy Tart with Lemon
A sophisticated Italian-inspired savory tart featuring delicate crispy phyllo layers brushed with butter, filled with creamy ricotta, wilted spinach, bright lemon zest, and sharp Pecorino Romano. The phyllo shatters when you cut into it, giving way to a silky, herbaceous filling. Perfect for lunch, a light dinner, or as an elegant appetizer.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 1 tart (6 slices)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Have all ingredients measured and ready; phyllo dries out quickly once unwrapped
- Remove ricotta from the fridge 15 minutes before assembling so it's easier to mix
- Line a 9×13-inch baking sheet with parchment paper
Wilt spinach and drain
- Place the 10 oz (280 g) fresh spinach in a large colander.
- Bring a kettle of water to a boil and pour it over the spinach, stirring gently with a spoon so it wilts evenly.
- Let it drain for 1 minute, then squeeze the spinach firmly by hand in batches over the colander to remove as much liquid as possible.
- Chop the wilted spinach roughly and set aside.
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Ready when: Spinach is dry and no water drips from it when squeezed
Tip: Excess moisture is the enemy of a crispy tart. Squeeze the spinach until it feels almost dry.
Mix ricotta filling
- In a large bowl, combine the 15 oz (425 g) room-temperature ricotta, chopped spinach, grated Pecorino Romano, lemon zest from 2 medium lemons, and 2 tbsp (30 ml) fresh lemon juice.
- Season generously with kosher salt, freshly ground black pepper, and a pinch of ground nutmeg.
- Stir until the filling is smooth and evenly combined.
- Taste and adjust seasoning as needed.
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Ready when: Filling is smooth, well combined, and seasoned to taste
Tip: Don't overmix; a few light strokes are enough. The filling should look creamy, not dense.
Assemble phyllo baseOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Lay out the first phyllo sheet on the parchment-lined 9×13-inch baking sheet.
- Brush it lightly but evenly with melted butter using a pastry brush.
- Repeat with 3 more phyllo sheets, brushing each with butter.
- You now have 4 layers of crispy phyllo.
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Ready when: All 4 phyllo sheets are stacked and evenly buttered
Tip: Work quickly but calmly; keep unused phyllo covered with a damp kitchen towel so it doesn't dry out. Don't oversoak the phyllo—a light brush is enough.
Spread filling
- Spread the ricotta and spinach filling evenly over the 4 layers of buttered phyllo, leaving a ½-inch border on all sides.
- Use a spatula to smooth it into an even layer about ¾ inch thick.
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Ready when: Filling is smooth and even across the phyllo
Tip: Leaving a border helps the phyllo edges crisp up without burning.
Scatter pine nuts (optional)
- If using pine nuts, scatter the ⅓ cup (50 g) of lightly toasted pine nuts evenly over the filling layer.
- This adds a pleasant crunch and nutty flavor to the finished tart.
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Ready when: Pine nuts are distributed evenly across the filling
Tip: Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden. This step is optional but recommended for extra flavor and texture.
Top with remaining phyllo
- Lay the remaining 4 phyllo sheets on top of the filling, brushing each one with melted butter as you layer.
- The final sheet should also be brushed with butter.
- You now have a 9-layer tart with filling sandwiched in the middle.
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Ready when: All 4 top phyllo sheets are stacked and evenly buttered
Tip: Brush all the way to the edges so the top phyllo crisps evenly and doesn't shrink away from the filling.
Score and bakeOven 400°F / 205°C
- Using a sharp knife, score the tart into 6 equal portions (you can score into 2 rows of 3 rectangles, or 3 diagonal cuts to make 6 triangles—whatever serves your table).
- Do not cut all the way through; just lightly mark the top phyllo layers.
- Bake in the preheated 400°F (200°C) oven for 32–35 minutes, until the top is deep golden brown and the edges are crispy.
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Ready when: Top phyllo is deep golden brown, edges are crispy and pull away slightly from the baking sheet, tart is fragrant
Tip: Rotate the tart halfway through baking if your oven runs hot on one side. The phyllo should be shatteringly crisp, not pale.
Cool and serve
- Remove the tart from the oven and let it rest on the baking sheet for 10 minutes.
- This allows the filling to set slightly so slices hold together better.
- Slice along your score marks using a sharp knife with gentle downward pressure (don't saw).
- Transfer to a serving platter or individual plates.
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Ready when: Tart is still warm but firm enough to slice without the filling oozing out
Tip: A serrated or very sharp knife works best for cutting phyllo without shattering it across the board.
Good to know
Tips
- Thaw phyllo dough in the refrigerator the night before (or at room temperature for 2 hours), and keep it covered with a damp kitchen towel while you work. Even a few minutes of exposure to air will cause it to crack and tear.
- If you like a more herbaceous flavor, add 2–3 tbsp of finely chopped fresh basil or parsley to the ricotta mixture just before spreading.
- For a richer tart, scatter optional toasted pine nuts (or chopped walnuts) over the filling before adding the top phyllo layers.
- Serve the tart warm or at room temperature with a simple arugula salad dressed in lemon vinaigrette and a drizzle of good olive oil.
Make ahead
You can assemble the entire tart (through the scoring step) up to 4 hours ahead. Cover it loosely with plastic wrap and refrigerate. Bake from cold, adding 3–5 minutes to the baking time. Do not freeze unbaked phyllo tarts, as they tend to become soggy.
Storage & reheating
Store leftovers covered at room temperature for up to 2 hours. Refrigerate in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10–12 minutes to restore crispness (cover loosely with foil if the top begins to brown too quickly). Do not microwave, as this will make the phyllo soggy. This tart does not freeze well.
Substitutions
- whole milk ricotta → Creamy goat cheese or mascarpone. Use the same weight. Goat cheese will add tanginess; mascarpone will be richer and creamier. Both work beautifully.
- Pecorino Romano cheese → Grated Parmigiano-Reggiano or aged Cheddar. Use the same amount. Parmigiano will be slightly less sharp; Cheddar will add a deeper umami note.
- fresh baby spinach → Frozen spinach, thawed and thoroughly drained. Use 8 oz (225 g) frozen. Squeeze frozen spinach in a clean kitchen towel until completely dry before chopping.
- pine nuts → Toasted walnuts or almonds, roughly chopped. Optional garnish. Use the same weight. Either adds texture and a complementary nutty flavor.
