Ricotta, Spinach, And Parmesan Tarts

Recipe Ingredients

1 lb	454g / 16oz	Fresh ricotta
1/3 cup	78ml	Sour cream
1		Egg - lightly beaten
		Freshly-cracked black pepper
1		Freshly-grated nutmeg
		Baby English spinach leaves - chopped
		= (or other spinach)
1/2 cup	73g / 2.6oz	Finely-grated Parmesan cheese
1/4 cup	36g / 1.3oz	Chopped toasted pine nuts
1 tablespoon	15ml	Chopped dill

Recipe Instructions

Place ricotta In a food processor and process until smooth. In a bowl, combine ricotta with sour cream, egg, pepper, and nutmeg.

Place spinach in a saucepan of boiling water for 5 seconds, then drain and chop. Squeeze any excess liquid from spinach.

Stir spinach, Parmesan, pine nuts, and dill into ricotta mixture. Spoon mixture into greased deep muffin tins and bake at 325 degrees for 25 to 30 minutes, or until tarts are firm and golden.

This recipe yields 12 tarts.

Source:
Cookbook Digest, Nov/Dec, 1999

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