By Dr. Karen Lindsay & Professor Fionnuala McAuliffe

Serves 2


320g ready-rolled short crust pastry

Flour for dusting

250g baby spinach leaves

2 medium free-range eggs

150g ricotta

Splash of cream

25g Parmesan, grated

Pinch of freshly grated nutmeg

2-3 tbsp roughly chopped fresh dill

3 tbsp pine nuts, toasted


  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Dust a clean work surface with flour and open out the pastry sheet, flattening slightly with a rolling pin.
  2. Line a 19cm loose-bottomed tart tin with the pastry and press into the edges. Prick the pastry all over with a fork. Trim off the excess pastry, then line with baking paper and fill with baking beans or rice/
  3. Bake for 15 minutes then remove the beans/rice and paper and return to the oven for 5 minutes then set aside to cool slightly.
  4. Mix the ricotta, eggs, cream, parmesan, some seasoning and nutmeg in a jug. Add the spinach, dill and most of the pine nuts. Pour the mixture into the pastry case, top with the remaining pine nuts and bake for 15-20 minutes or until cooked through and golden.
  5. Scatter with more dill and serve with salad.



Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at The National Maternity Hospital, Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow


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