These tarts are a delicious way to load up on your greens and a lot of protein to boot. This simple, and simply delicious recipe dates back three generations of the Mary Fitzgerald family of Wexford, Ireland. While baking green cupcakes or whiskey laced desserts may be the more popular way to celebrate St. Patrick’s Day, I don’t think they could be any more delicious than a naturally green tart seasoned with freshly grated Parmigiano-Reggiano cheese and a crisp fresh onion.
This recipe can be baked in six individual 4 1/2 inch tartlet pans or one 9-inch deep dish tart pan. I used my favorite Wilton pans with removable bottoms and the came out perfect!
Served warm or at room temperature, there is no doubt these will be on our table again.
Don’t forget to PIN!
Spinach Tarts, an Irish Recipe
Serves: 6 servings
- 22 ounces fresh baby spinach
- 1 medium white onion, chopped
- 2 large eggs, lightly beaten
- 10 ounces low-fat small curd cottage cheese
- 10 ounces freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon grated nutmeg
- Extra cheese or edible flowers for garnish
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the chopped onion, eggs, cottage cheese, grated cheese, pepper and nutmeg. Mix with a spatula until blended. Set aside.
- Heat a saucepan of water fitted with a steamer basket over medium-high heat. Make sure the basket does not touch the water. Place ¼ to ½ of the spinach in the basket and steam until is wilted. Remove the spinach to a strainer and repeat with the remaining spinach until it is all cooked. Drain the spinach well then press it with paper towels until you remove as much moisture as you can. Rough chop the spinach and add it to the cheese and egg mixture. Fold with the spatula until combined.
- Line a large rimmed baking sheet with foil. Place the six 4½ inch tart pans (with removable bottom) on the baking sheet and fill with the spinach mixture. Press the spinach and cheese mixture into the tart pans smoothing to level the top.
- Bake for 35-40 minutes or until just set in the center and lightly browned on the edges.
- Remove from the oven and allow the tarts to cool for 5 minutes before removing from the pans. Serve warm or at room temperature. Garnish with edible flowers or additional grated cheese if desired. It is also very tasty with a dash of hot sauce or Sriracha.
(recipe from "Irish Country Cooking: More Than 100 Recipes for Today's Table")
Well Happy St. Patrick’s Day! If you’re still looking for a great dessert or traditional soda bread to help celebrate your day of green, check out these recipes!
Don’t forget the Guinness recipes!
Planning a trip to Ireland? We have you covered there too. Check out all our posts with tons of photos and travel tips – IRELAND
You must be pretty tired of my winter-weary-weather-whining but would you believe it’s snowing again? It was almost 70 degrees Saturday and Sunday afternoon the rain, sleet, and snow came back again. We have had a very strange winter this year. I hope you had a lovely weekend and hope you have a great St. Patrick’s Day! Thanks so much for stopping by!