Spinach and Ricotta Filo Tart

Charmaine Lu -
  • 8 tsp olive oil
  • 300g sliced leeks
  • 250g spinach leaves
  • 320g sliced zucchini
  • 3 crushed garlic cloves
  • 180g ricotta
  • 1 egg
  • 1 lemon, zest only
  • ¼ nutmeg, finely grated
  • 4 filo pastry sheets
  • 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