Spinach and mixed vegetable filo tartlets

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

6 sheets (90g) filo pastry
olive spray oil
400g baby potatoes, quartered
1 red onion, finely chopped
1 tablespoon olive oil
1 teaspoon Tuscan seasoning
6 medium mushrooms, sliced
2 cups spinach
3 eggs
¾ cup light evaporated milk
50g pine nuts
½ cup grated reduced-fat cheddar cheese

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Instructions

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1 Preheat oven to 200°C. Divide filo pastry among 4 small flan dishes, scrunching it slightly, or use to line a large flan dish. Spray with olive oil. Bake for 7-8 minutes (10 minutes for a large flan).

2 To prepare filling, cook potatoes until tender. Meanwhile, soften onion with oil in a non-stick pan with Tuscan seasoning. Add mushrooms and cook for a few more minutes. Add potatoes and spinach. Mix.

3 In a separate bowl, beat eggs together with milk. Season.

4 Add vegetables to filo pastry. Pour over egg mixture. Sprinkle with pine nuts and cheese. Bake for 10-15 more minutes until firm to touch and golden in colour. Serve with a salad of snow peas, capsicum and cherry tomatoes.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 22 g

Total fat 19 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 4 g

Sodium 610 mg

Calcium 310 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.