Spinach and mixed vegetable filo tartlets
(at time of publication)
- 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
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)
Total fat 19g
–Saturated fat 6g
Dietary fibre 4g
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