Comments on: Spinach & Ricotta Cheese Savory Tart

By: Eleanor Tinney

Eleanor Tinney — Fri, 30 Mar 2018 14:40:01 +0000

I made this before and it’s delicious. I’m making it this Sunday along with other goodies.

By: Deborah

Deborah — Fri, 11 May 2012 05:47:41 +0000

In reply to Pam Rinaldi. Great tip Pam! I too use a sieve but I use a small saucer that fits inside and simply press down to push out the excess liquid in the spinach.

By: Pam Rinaldi

Pam Rinaldi — Thu, 10 May 2012 20:17:41 +0000

Any time I need to press spinach for a recipe I put the spinach in a sieve and use a potato masher. Works the best! Especially good for thawed frozen spinach.

By: Anna @ the shady pine

Anna @ the shady pine — Wed, 09 May 2012 05:38:52 +0000

Fresh eggs…it doesn’t get any better than this and would make one delicious tart!

By: Mike Hobbs

Mike Hobbs — Wed, 09 May 2012 04:21:08 +0000

The difference between the color of the yolks is because of what the chickens eat or what is in the commerical feeds. The color of the yolks from our chicken’s eggs vary from a golden yellow to a vivid orange-yellow.

By: Mary Ann Grundman

Mary Ann Grundman — Wed, 09 May 2012 00:33:00 +0000

That looks yummy! Can’t wait to try this!! Keep up the good work!!

By: Mary Beth Elderton

Mary Beth Elderton — Tue, 08 May 2012 08:52:42 +0000

This sounds so good!