Spinach Tarts with Tomato Sauce

The theme for Monday posts in March is Fun with Pastry.

No, I’m not making pastry nor am I giving recipes for pastry.

I buy it.

The recipes will be using purchased puff pastry or phyllo (filo) dough.

Both puff pastry and phyllo can be frozen and re-frozen (once).

These Spinach Tarts are substantial but we love them . So we have them as a first course followed by a light main course. Or have them for lunch with soup or salad.

Click here to Pin Spinach Tarts with Tomato Sauce


Spinach Tarts with Tomato Sauce

If you have bits of pastry left after cutting the squares, brush with melted butter, sprinkle them cinnamon and sugar, and bake for a sweet treat.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: First Courses


  • 2 7″ (17.5cm) inches squares of puff pastry
  • 6oz (180gr) frozen spinach, thawed, sqeezed dry
  • 3oz (90gr) ricotta cheese )
  • 1 egg
  • Tomato Sauce:
  • 15oz (450gr) whole tomatoes
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • 1 tbs olive oil
  • 1 tsp basil
  • 1 tsp sugar
  • 1 tbs red wine


  • In a medium bowl lightly beat the egg.
  • Remove about 1 tbs of beaten egg to a small bowl or measuring cup.
  • Add spinach and ricotta remaining egg in bowl and mix well.
  • Prepare pastry if necessary (roll, cut, whatever to get the size you need).
  • Mound half of the spinach mixture into the center of each pastry sheet.
  • Bring corners together over top and press together, making a little parcel.
  • Brush the top with the little bit of beaten egg you reserved.
  • Put the parcels on a baking sheet and bake at 400F (200C) for 15 – 20 minutes, until the pastry is golden brown.
  • Remove and serve with the tomato sauce on the side.
  • Tomato Sauce:
  • Heat oil in a small sauce pan over medium heat.
  • Add shallots, garlic, and sauté until tender, about 5 minutes.
  • Drain the tomatoes, reserving juice for another use.
  • Roughly chop the tomatoes and add to saucepan along with juices from chopping and the rest of the ingredients.
  • Reduce heat, cover and simmer for 10 minutes.
  • Purée (either with a blender or immersion blender) and serve on the side.


You want to seal the corners or tips but not all the seams, so that it can expand while it bakes.
Extra tomato juice can be frozen.


  • Serving Size: 1/2 recipe
  • Calories: 717
  • Sugar: 9.5 g
  • Sodium: 596.6 mg
  • Fat: 48.2 g
  • Saturated Fat: 13.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 54.8 g
  • Fiber: 7.5 g
  • Protein: 18.6 g
  • Cholesterol: 114.7 mg
Spinach Tart

Or…. Red Beet & Goat Cheese Tarts

That’s it!

4 thoughts on “Spinach Tarts with Tomato Sauce”

  1. Love this theme…what a perfect lunch. I can buy spinach in a tin here in Morocco but it’s not a patch on fresh or frozen !

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