Spinach and Feta Filo Tart

While there’s not a lot going on in my vegetable garden at the moment, one consistent performer that you can rely on in whatever the weather is spinach.  I’ve got 6 plants I planted before winter hit that are producing plenty of spinach that I’ve been putting to good use.

One of those good uses was this spinach and feta filo tart.  It’s actually really easy to make.  Some people think filo is hard to work with, but it’s pretty easy really as long as you don’t leave it lying out for ages as it does dry out quickly.

This tart combines spinach, eggs, feta cheese plus a little lemon rind to give you a filling and satisfying dish that’s perfect for dinner – plus the left overs are great for lunch the next day.

Recipe for Spinach and Feta Filo Tart

400g spinach, washed, hard stalks removed
2 tablespoons olive oil
3 large eggs
250g cottage cheese
300g feta cheese

1/2 teaspoon lemon zest
1 tsp dried oregano
salt and pepper
7 sheets filo pastry

Preheat oven to 180 degrees Celsius.  Grease a flan/quiche dish and set aside.

Cut the spinach down the middle, then into slices. Add to a large fry pan along with a splash of water.  Drizzle with half the olive oil.  Cook over a medium heat until the spinach is wilted.  Drain any fluid from pan, and squish any extra liquid from the spinach with a wooden spoon

While the spinach is cooking, beat the eggs in a bowl. Add the cottage cheese and the feta cheese, as well as the lemon zest, oregano and salt and pepper.  Next, add the spinach. Mix until well combined.

Get your filo pastry from the fridge.  Place the remaining olive oil in a small rammekin.  Lay your filo sheets down on a clean bench.  Brush one sheet with olive oil, and lay place in the greased quiche dish, olive oil side up. Fold in the corners, or trim so it fits nicely. Repeat with 4 sheets.  Add another dry sheet of filo.  There will be 5 layers of filo on the bottom.

Place the spinach and feta mixture in the filo pastry base.  Brush the last two sheets of filo with olive oil and lay over the top, folding over the corners.

Place in the oven for 25-30 minutes, until the filo is golden brown and the middle is cooked.

Enjoy with steamed vegetables or a big garden salad. Makes 8 servings.

Nutrition Information

1019Kj / 243 calories
15.4g protein
16.6g fat
8.1g saturated fat
8.4g carbohydrates