This red pepper and spinach filo tart makes for a delicious, versatile, easy hot or cold vegetarian brunch or dinner option. What’s not to like about tasty oven baked veggies topped with Mediterranean herbs and cheese?
I love this red pepper and spinach filo tart recipe for so many reasons.
Firstly and most importantly because it’s just so delicious!
Secondly, because it’s so adaptable, you could have it for a weekend brunch or maybe even dinner with some extra salad?
Thirdly it’s so versatile, you could cut it up into petite little squares to be served as a hors d’oeuvre dinner party course.
And fourthly…….yeah you get the message!
This red pepper and spinach filo tart always makes me think of the weekend. I expect that’s because it’s long since been a favourite of Lynne and myself on a Friday evening.
It’s so easily prepared in about 15 minutes and I’ve usually got a nice bottle of red breathing on the side (which just goes so well with the fresh flavours of this dish) ready to enjoy as we put the working week behind us and look forward to whatever we have planned for the weekend.
There’s another thing this red pepper and spinach filo tart makes me think of – The Mediterranean.
It can be in the depths of our cold and dark Scottish winters when I’m putting this dish together in our cosy centrally heated kitchen. I just have to add the mixed herbs to the sautéing onions and peppers and the aroma of the basil, thyme and oregano mingles in the air, instantly transporting me back to a market we were once at whilst on holiday in Alicante.
That was a fantastic holiday. One that helped to begin my quest of trying to eat as healthily as possible.
I remember the abundance of fresh fruit and vegetables and the piled high displays of sumptuous green and black olives. Isn’t food a wonderful thing for evoking powerful memories, and good memories at that?
You can make this red pepper and spinach filo tart using a puff pastry base instead of the filo pastry sheets.
But, there’s usually quite a lot of butter in puff pastry though, so my preference here, is the lower fat filo pastry sheets.
I’m just finishing off writing up this blog post and recipe in Inverness. So, it’s Sunday at the moment, we came up here by train on Friday, to celebrate our wedding anniversary which is today.
So happy anniversary to my gorgeous lady, Lynne! 😀
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Bye Bye from Inverness
You’ll either be reading this Monday or Tuesday now, depending on when I manage to get some time to edit the recipe photographs, which are back home in Glasgow on my laptop.
When I’m away on short trips and breaks, I generally take my tablet with me, which has a handy keyboard for writing purposes. Well, it was handy, until yesterday when the batteries died and I had to go on a hunt for new ones! Anyway, all sorted now.
We’ve had an amazing time here in Inverness, just chilling out and walking about. I’ll bring together some of the better pics and a bit of a summary of what we did in an Inverness update. But for now, must dash as we’ve a train to catch back to Glasgow!
Other Filo Recipes You Might Also Like
- Spring salad filo tart is packed full of delicious fresh seasonal flavours. It’s really easy to make, low cost and perfect if you’re short on time.
- Tomato cheese and spinach filo tart is delicious, easy to make and budget friendly too. This vegetarian oven baked delight is perfect for sharing!
- Salmon filo parcels are made from filo pastry. Not only is it much easier to roll than traditional pastry it doesn’t have the high levels of saturated fat!
This red pepper and spinach filo tart makes for a delicious, versatile, easy hot or cold vegetarian brunch or dinner option. What's not to like about tasty oven baked veggies topped with Mediterranean herbs and cheese?
Red Pepper and Spinach Filo Tart Recipe
Why not try other veggies on your filo tart? Mushrooms and yellow peppers are delicious too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- Low fat cooking spray
- 6 sheets of filo pastry
- 1 large onion sliced
- 1 red pepper sliced
- 1 tsp mixed herbs
- 260 g bag of washed baby spinach
- 1 tbsp milk
- 75 g low fat grated cheddar cheese
- Salt and freshly ground pepper
- Pre-heat oven to 200C fan.
- Lightly spray a baking sheet / tray with the cooking spray.
- Lay the first sheet of filo pastry onto the baking sheet / tray, spray it lightly with the cooking spray, then place the second sheet on top, spray that lightly and repeat the process until all the sheets are done.
- Lightly spray a non-stick frying pan with the cooking spray. Turn the heat on high, then when the oil starts to bubble, turn the heat down lower and gently sauté the onion and red pepper slices for 2 minutes, add in the mixed herbs and then continue to cook until the onion and peppers are soft. Lay aside.
- Microwave / cook the baby spinach as per the bag’s instructions and then drain it thoroughly. My preferred way of doing this is by putting the spinach in a sieve and pressing the water out of it by using the back of a spoon.
- Brush the milk around the edge of the filo pastry sheets.
- Distribute the spinach evenly over the top of the pastry, then add the onion and pepper slices.
- Sprinkle the grated cheese over the top.
- Season with salt and pepper.
- Cook in the centre of your oven for 10 to 12 minutes until the cheese has melted and lightly browned all over.
Cooked slices can be frozen.