Romige Spinazietaart

  • Pie crust
  • 900g spinach (frozen)
  • 40 g butter
  • 1 onion
  • 1 clove garlic
  • 3 eggs
  • 200ml cream
  • 250g ricotta

Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.

Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.

Credits: Aller Hande


2016-08-21: We had a surfeit of fresh spinach so I opted for this recipe. But I didn’t really follow it. We had no white onions, so we omitted that. We had two containers of leftover peas, so we added them. The store had no ricotta (and the only cottage cheese was pineapple flavored), so we used mascarpone. We added three strips of bacon, because bacon.

Ovenpasta met Broccoli & Spinazie

  • 300 g pasta
  • 350 g broccoli, in florets
  • 450 g frozen spinach
  • 2 eggs
  • ~300 g sun-dried tomatoes, in small pieces
  • 250 g ricotta
  • 125ml cream

Preheat oven to 190C. Cook the pasta according to directions on package, adding the broccoli for the last minute. Mix pasta and broccoli with spinach, and add to greased baking pan. Cut the tomatoes in small pieces and mix with the eggs, along with 2 T oil from the tomatoes, the ricotta, and the cream. Season with salt and pepper to taste. Pour over pasta and veggies, and bake 30 min.

Credits: Aller Hande


27-03-2013: Frozen spinach is nasty disgusting stuff and so we instead used most of a 500g bag of fresh spinach, picked over. The baking pan should be MUCKIN’ HUGE, since this makes a lot. Our oven seems to run hot, so far 15 min. I reduced the temp to 150C.

During prep, this seemed like a rather bizarre cousin of my attempt at Käsepätzle. We’ll see how they compare when done!

Verdict: Smelled delicious coming out of the oven, and was indeed tasty. However, I’d double the amount of ricotto.