Recipe - feta filo tart


This feta filo tart makes the perfect dinner party starter for just £1.34 per serving. It only takes 20 minutes to prep, meaning you can spend the hour it takes to cook getting ready!



20cm (8in) round springform tin

For the filling

900g (2lb) spinach, rinsed

100g (31⁄2oz) butter, plus extra for greasing

2 onions and garlic cloves, finely chopped

120g (4oz) roasted peppers in oil, handful of basil leaves

3 tbsp mint leaves, chopped

3 tbsp parsley, chopped

salt and freshly ground black pepper

300g (10oz) feta cheese, crumbled

For the pastry 6 sheets ready-made filo pastry, 40 x 30cm (16 x 12in)


Serves: 6

Prep time: 20 mins

Cook time: 1 hour

Cost per serving: £1.34



1. Pack the spinach leaves into a large saucepan, cover, and cook for 8–10 minutes until just wilted. Drain well. Set aside, still draining, to cool.

2. Melt 25g (scant 1oz) butter until bubbling and gently fry the onions, stirring occasionally, for 3 minutes. Add the garlic and fry for a further 2 minutes. Stir in the peppers and herbs, and set aside. Preheat the oven to 200°C (400°F/Gas 6). Grease and line the tin.

3. Blot the spinach with kitchen paper, then chop finely. Stir into the onion mixture, and season to taste. Melt the remaining butter. Brush the tin with
a little melted butter and assemble the pie (see below).

4. Brush the top of the pastry with any remaining butter and place the tin on a baking tray. Bake for 35–40 minutes until crisp and golden. Be sure to leave the pie to stand for 10 minutes before carefully releasing from the tin. Serve hot or warm, cut into wedges.


For a superfood kick, serve with a healthy spinach salad