Spinach Tart

Spinach Tart


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This creamy spinach tart is filled with veggies!

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Serving Size / Yield

4-6 servings


  • 2 green onions, chopped
  • 1/2 C. fresh mushrooms, chopped
  • 2 10-oz. packages frozen spinach, thawed and squeezed dry
  • 1/3 C. light ricotta
  • 1/3 C. non fat yogurt
  • 1/2 C. Parmesan cheese, grated
  • 2 Tbs. fat free mayonnaise
  • 1/8 tsp. dried tarragon
  • freshly grated nutmeg
  • 1 8-in. pie crust, unbaked
  • Garnish:
  • cherry tomatoes, halved
  • artichoke hearts, quartered
  • Parmesan cheese, grated

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Preheat oven to 400 degrees.  Saute green onions and mushrooms in a pan coated with nonstick cooking spray.  Add spinach, ricotta, yogurt, Parmesan, mayonnaise, tarragon, and nutmeg.  Pour into an 8-inch pie crust.  Decorate with cherry tomato halves, alternating with artichoke heart quarters.  Sprinkle with Parmesan cheese.  Bake 30 minutes or until golden brown.

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