Crisp spinach tart with squash wedges

Crisp spinach tart with squash wedges

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(5 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4
This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal645
  • fat34g
  • saturates10g
  • carbs64g
  • sugars17g
  • fibre6g
  • protein24g
  • salt2.78g
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Ingredients

  • 3 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 200g frozen leaf spinach, defrosted, squeezed dry and chopped
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ a 145g tub fresh basil pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 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
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.

  2. Heat oven to 180C/160C fan/gas 4. Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper. Mix the butter with 2 tbsp tomato oil.

  3. Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.

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Comments (5)

271157's picture
2

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.

fluffyjacq's picture

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.

lovelyclarita's picture
5

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.

lesleylob's picture
5

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.

rosycheeks's picture
3

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

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