Spinach and mixed vegetable filo tartlets

Serves: 4
Time to make: 35 mins
( Hands-on time: 10 mins )

Total cost: $ 12.80 / $ 3.20 per serve

(at time of publication)

Ingredients

6 sheets (90g) filo pastry
olive oil spray
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

Instructions

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)

Kilojoules 1790kJ

Calories 428cal

Protein 22g

Total fat 19g

–Saturated fat 6g

Carbohydrates 40g

–Sugars 10g

Dietary fibre 4g

Sodium 610mg

Calcium 310mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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