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An authentic Irish recipe for crustless Spinach Tarts with plenty of flavor and a terrific texture.
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.
Thanks for PINNING!
Spinach Tarts, an Irish Recipe
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Course: Breakfast
A crustless tart with plenty of flavor and terrific texture.
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- 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 4 ½ 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 Notes
- (recipe from "Irish Country Cooking: More Than 100 Recipes for Today's Table")
Nutrition
Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1052mg | Potassium: 714mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10216IU | Vitamin C: 31mg | Calcium: 704mg | Iron: 4mg
Planning a trip to Ireland? We have you covered! Check out all our posts with tons of photos and travel tips – IRELAND
Thanks so much for stopping by! Tricia
Donna
I was so excited to make this for my wine club. But something went terribly wrong. I grated 10 ounces of parm but was only able to stir in six. At that point it was a hard dry ball that was difficult to spread into the pan. Looked beautiful, but just about inedible. Just too much parm…and I love parm! I’m guessing the correct amount might be 2 or 3 ounces, but I’m not willing to try it again. So sad.
Tricia Buice
I’ll double check the recipe Donna but others have made it with no problems. I haven’t made it in a while but I will. Sorry you had trouble.
Heide M (TM)
How clever and tasty.
Tanna at The Brick Street Bungalow
Yummmmm….. You've got my mouth watering, Tricia! They are so PRETTY too! Looks like a great dish for snacks for our Girls Night Out! Thank you. And, thank you for your sweet words. It's been a crazy month. And, we aren't to the finish line yet… but, movin' closer. 😉 blessings and hugs ~ tanna
Juliana
So cute these tarts…I love the crustless and the the individual serving…<br />Thanks for the recipe Tricia…hope you are having a great week 😀
Amy (Savory Moments)
These look really delicious. I wouldn't have really thought of these as being an Irish recipe. I love all the spinach in them.
Abbe@This is How I Cook
Love all of these, but those little tarts are so perfect! And I baked Irish soda bread but my husband threw it out while I was gone and now I'm craving a piece!
Sue/the view from great island
This look wonderful, I love all the spinach!
Wendy
Like little individual crustless quiches…happily heavy on the veggies and cheese! My vegetarian, gluten-free daughter is going to LOVE these! 🙂 Thanks, Tricia!
Elzbieta Hester
I want to make those too. In the small version, they are so much more bite-able. Thanks for a beautiful inspiration! 🙂 ela
Bianca @ Confessions of a Chocoholic
These look great! I love that there's cottage cheese in the recipe.
Angie Schneider
These spinach tartlets look scrumptious! Love those chocolate truffles are marvelous too.
Big Dude
The little tarts look delicious Tricia as does that pie.
Kitchen Belleicious
my husband loves loves eggs. This tart looks perfect as appetizers and even better as a large main for dinner! Love it
Cheri Savory Spoon
These would be prefect for brunch, love the fact that there is no crust. Beautiful!
Anna and Liz Recipes
YUM! Tricia!! The spinach tarts are wonderful to serve as an appetizer for my next gathering…. LOVE THEM! <br />and especially all the Irish cream desserts you displayed- all are FABULOUS!! <br />Have a great St. Patty's Day!
scrambledhenfruit
It's good to see something green on this snowy white St. Patrick's Day morning! These tarts look great, as do all of your other treats. I'm home from school today, so I may just venture into the kitchen to make something. Crazy weather! Stay warm. 🙂
Monica
These tarts look so delicious. I'm thinking they'd be great for Easter brunch too. I like that it's crust-less, which leaves room for dessert after. : )