Red Pepper and Spinach Filo Tart
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.
- 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.
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