Silver beet, feta and mint tart

Instructions

1 Heat oil in a large non-stick frying pan over medium heat. Gently fry onion for 5 minutes. Add garlic and lemon zest and cook, stirring, for 1 minute or until fragrant. Add silver beet and courgette and cook, stirring, for 3–4 minutes or until just wilted. Transfer to a colander placed over a bowl to drain any excess liquid, pressing mixture down with the back of a spoon. Set aside.

2 Whisk 4 of the eggs and ricotta together in a large bowl until smooth. Stir through cooled silver beet mixture, feta and chopped herbs.

3 Preheat oven to 160°C. Spray a 16cm x 26cm rectangular slice tin with oil. Spray 1 sheet of filo lightly with oil, top with another layer of filo. Repeat process to make a stack of 6 filo sheets. Line prepared tin with filo stack, allowing excess pastry to overhang sides. Spoon filling into pastry base and smooth surface with the back of a spoon. Roll edges of filo pastry over to form a border.

4 Make 2 indents in filling with a spoon. Carefully break remaining 2 eggs into indents. Bake tart for 40–45 minutes or until pastry is golden and filling is set.