Recipes
Date posted: 26/04/2018
Ingredients
| Everyday Favourites salted butter | 80g |
| Leek | 1 |
| Garlic | 1 clove |
| Everyday Favourites chopped leaf spinach | 250g |
| Rocket | 250g |
| Mevgal Greek feta wedge | 150g |
| Ricotta cheese | 150g |
| Everyday Favourites rubbed thyme | 2 tbsp |
| Everyday Favourites oregano | 2 tbsp |
| Everyday Favourites filo pastry | 8 sheets |
| Dale Farm buttermilk | 100ml |
| Everyday Favourites medium fresh eggs | 9 |
Method
- Preheat oven to 180c.
- Melt half the butter in a large frying pan over a medium heat and add the chopped leeks and garlic, stir occasionally until starting to caramelise.
- Add the chopped spinach and rocket to the pan and stir until wilted.
- Transfer the contents of the frying pan into a colander and drain.
- Crumble the feta and ricotta into a bowl with the oregano and thyme, season to taste and mix well.
- Melt the rest of the butter and then coat an oven proof tin.
- Line the oven proof tin with a filo pastry sheet, allowing pastry to overhang, brush with butter then lay another sheet and repeat until filo is used up.
- Spread the mixture evenly over the base of the pastry.
- Whisk buttermilk and 3 eggs in a bowl, season to taste, then pour over the mixture. Crack the remaining eggs over and drizzle with oil.
- Brush the pastry edges with butter and bake for 20-25 minutes until tart is set and eggs are cooked.
- Garnish with rocket and pine nuts and serve.