Spinach and Ricotta Filo Tart

Preheat the oven to 200C. Heat 1 tsp of oil in a large frying pan and cook the leeks for 5 mins to soften, then tip into a bowl. Add the spinach and 1 tsp of oil to the pan and cook until wilted, then add to a sieve and press to drain. Fry the zucchinis in another tsp of oil for 3 mins, then add the garlic and fry for 2 mins more.
Meanwhile, beat the egg, ricotta, lemon zest and nutmeg in a bowl, then tip in all the cooked vegetables, mix well and season.
Lay a sheet of filo onto a lined baking sheet, brush with a little oil, then layer up the other 3 sheets - brushing with oil as you go. Spread the spinach and ricotta mixture on top, leave a 5cm pastry border around the edges, then fold over and brush with more oil. Bake for 25 mins or until cooked, golden and crisp, then serve with salads.

40 mins

4 serving

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