I don’t really have a go to recipe, but I’ve made 2 really good spinach and ricotta tarts, but substituting Swiss chard. The original old Moosewood cookbook. I bump up the spices a bit, and whatever you do, don’t use their buttermilk pastry crust. It handled like a dream but came out very tough. Also there are some wonderful savory tarts in both The Greens cookbook and Fields of Green book.
I’ll be happy to send pics of the recipes if you’d like @Rooster.
