Crisp spinach tart with squash wedges

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• Rosycheeks

  21 December 2010

  Rosycheeks rated and commented on this recipe

  

  This is really nice, very simple. I used quark instead of ricotta to make it lower in calories.

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• Lesleylob

  05 January 2011

  Lesleylob commented on this recipe

  Absolutely delicious, incredibly easy to make. Loved by a vege friend and family of meat eaters! Just about to make it again. Lovely with jkt spud and salad.

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• Lesleylob

  05 January 2011

  Lesleylob rated this recipe

  

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• clarita

  17 August 2011

  clarita rated and commented on this recipe

  

  this is extremely easy to make and tastes delicious. the first time i made it with cottage cheese as i couldn't get any ricotta, but it still tasted really good. i've since made it with ricotta and it was probably slightly nicer, though both were good. it was really light and even slightly picky eaters loved it when i made it for them. the wedges were ok.

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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• KimB

  12 January 2012

  KimB rated and commented on this recipe

  

  A little disappointed with this recipe. It is the first spinach tart recipe I have used as I wanted to try something vegetarian and had some spinach in the fridge. It was a little bit bland and needed something extra but i'm not sure what-maybe some pine nuts as suggested in other recipes. However the filo pastry was very crunchy and was a nice change from shortcrust pastry but it was expensive to buy. I tried the roasted squash wedges which tasted ok but I think would have been better with spiced potato wedges. Will try another recipe next time.

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Ingredients

• 3 eggs , beaten
• 250g tub ricotta
• 200g frozen leaf spinach , defrosted, squeezed dry and chopped
• 1 spring onion , finely sliced
• ½ a 145g tub fresh basil pesto
• 1 butternut squash , peeled and cut into wedges
• ½ a 240g pack SunBlush tomatoes in oil, roughly chopped
• 270g pack filo pastry
• knob of butter , melted

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

Ingredients

• 3 eggs , beaten
• 250g tub ricotta
• 200g frozen leaf spinach , defrosted, squeezed dry and chopped
• 1 spring onion , finely sliced
• ½ a 145g tub fresh basil pesto
• 1 butternut squash , peeled and cut into wedges
• ½ a 240g pack SunBlush tomatoes in oil, roughly chopped
• 270g pack filo pastry
• knob of butter , melted

Per serving

645 kcalories, protein 24g, carbohydrate 64g, fat 34 g, saturated fat 10g, fibre 6g, sugar 17g, salt 2.78 g

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