Red Pepper and Spinach Filo Tart

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 ours on a Friday evening.

It’s so easily prepared in about 15 minutes. I’ve usually got a nice bottle of red breathing on the side too (which just goes so well with the fresh flavours of this dish).

It's nice 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 filo pastry tart 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.

You can bet this won't be the last filo tart recipe here on the blog. So please do make sure you're subscribed by following the details below!

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Other Filo Pastry Tart 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!

This red pepper and spinach filo tart makes for a delicious, versatile, easy hot or cold vegetarian brunch or dinner option. Click to Tweet

Red Pepper and Spinach Filo Tart Recipe

Why not try other veggies on your filo tart? Mushrooms and yellow peppers are delicious too!

If you have any particular filo pastry tart recipe combination you like, please feel free to post those below.

AndI’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! 🙂

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5 from 1 vote

Red Pepper and Spinach Filo Tart Recipe

A delicious, extremely versatile, easy hot or cold vegetarian brunch or dinner option. Ideal too for dinner parties cut into little petit squares served as a hors d’oeuvre.

Prep Time15 mins

Cook Time12 mins

Total Time27 mins

Course: Dinner

Cuisine: International

Servings: 4

Calories: 490kcal

Author: Neil

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Equipment

• Baking tray
• Chopping board
• Kitchen knives
• Kitchen scale
• Measuring spoons

Ingredients

• Low fat cooking spray
• 6 sheets of filo pastry
• 1 large onion sliced
• 1 red pepper sliced
• 1 teaspoon mixed herbs
• 260 g bag of washed baby spinach
• 1 tablespoon milk
• 75 g low fat grated cheddar cheese
• Salt and freshly ground pepper

Metric - US Customary

Instructions

• 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.

Notes

Cooked slices can be frozen.

 

Nutrition

Calories: 490kcal | Carbohydrates: 38.7g | Protein: 12.1g | Fat: 32.6g | Saturated Fat: 10.3g | Cholesterol: 19.5mg | Sodium: 344.6mg | Fiber: 3.8g | Sugar: 3.9g | Vitamin A: 2250IU | Vitamin C: 81.7mg | Calcium: 220mg | Iron: 4mg