Silver beet, feta and mint tart
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons lemon zest
- 1 bunch (850g) silver beet, centre vein removed, trimmed, chopped
- 1 large courgette, grated
- 6 eggs
- 300g reduced-fat ricotta
- 50g feta, crumbled
- 2 tablespoons chopped mint
- 2 tablespoons chopped dill
- olive oil spray
- 6 sheets filo pastry
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.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 4g
Dietary fibre 3g
Serve with Green vege salad with crunchy seeds.
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