Spinach and ricotta tart using wonton strips

Last month during our ritual of visiting local library to replenish out intellectual assets, I came across this tiny little book sitting on the librarian's desk. The title was "The art of french cooking". I stayed put till family had checked out all options and picked their share. I promptly traded my management gyaan books with the cooking book. I could see from the corner of my eyes , what my husband was thinking. My obsession to pick up new things in cooking is partly attributed to the series of blogging marathon series. The "me time" is now replaced with think about what to cook, cook or capture what has been cooked. But I guess that is precisely what one wants to do with the me time. Doing things that others in the immediate surroundings normally object or do not want you to do.
This recipe for today has been inspired from the same book. We do not get phyllo pastry easily and when we do it is in large batches to be used up. I tried this with the wonton strips lying at home. It worked beautifully well. I have cut down the amount of oil/ butter used however, if you are planning to make the real stuff, then suggest you to use right amount. The sheets will be bound together well and give better dish in the end

20 wonton strips (or patti samosa strips)
1 cup shredded cabbage
1 cup ricotta cheese
1/2 cup grated cheddar cheese
1 cup chopped spinach
1 onion finely chopped
1 cup milk
2 tspn All purpose flour
1 tspn butter
1 tspn crushed black pepper
salt to taste
1/2 cup Oil/ butter to brush on the wonton strips 
1) In a pan, heat some butter, add the flour and saute it quickly for couple of minutes
2) Slowly add the milk in thin stream while stirring continuously. Do not worry about the lumps too much
3) Add salt, some black pepper and chopped spinach and let it simmer for 5 to 8 min. The mixture should slightly thicken.
4) Take a deep baking dish and grease it with oil. Place the wonton strips to cover the edges and base. While placing them on each other, keep brushing them with oil. Try to make atleast 2 to 3 layers for each part.
5) Now, place the shredded cabbage on the base. Sprinkle with salt
) Next layer with spinach mixture
7) Then top up with ricotta and grated cheddar cheese.
8) Sprinkle black pepper on top and cover the top with wonton strips. Keep brushing each layer of wonton strips with oil
9) Bake for 25 min in a preheated oven at 180 c or until the top has slightly browned
10) Remove and serve warm.


Srivalli said…
You know my husband is now used to this outlook of mine..:) so I don't even think much of it anymore, that book sounds interesting..good post..
Ricotta, cheddar and topping it with crunchy cabbage, mmm, looks very tempting!!! :)
Unknown said…
That is new and interesting!! looks very tempting!!

Wonton strips tart looks yummylicious !

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Priya Suresh said…
Thats brilliant idea of using wonton wraps for making tart..delicious tart and healthy as well.
Rajani S said…
Cooking books really help me unwind, so I am not surprised. Its a different thing that I dont cook much from the books now :"D!
Chef Mireille said…
would never have thought to use wontons in this way
Pavani said…
Smart idea to use wonton wrappers instead of phyllo. Tart looks flaky & yummy!!
Harini R said…
Good one, Pradnya.
Interesting idea using wanton wrap for tart..Sure it is a winner recipe..
veena said…
This sounds very interesting!!!
Suma Gandlur said…
It looks flaky and yummy. The same thing happens in my home too. These days whenever I cook something new, my husband goes like "did you prepare this for your marathon friends"? :)

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