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3 cups roasted vegetables, chopped (eg. red capsicum, pumpkin, red onion, broccoli)
1/2 cup frozen spinach, thawed, excess moisture squeezed
1/2 cup milk
50g feta, crumbled
5 filo pastry sheets, at room temperature
2 Tbsp olive oil
Salt and Pepper
1. Preheat oven to 180c and line a baking tray with paper. Arrange the vegetables on the tray, drizzle with olive oil, salt and pepper. Roast for 20 mins, toss the vegetables and roast for a further 20 mins, or until roasted and tender. Let cool.
2. Grease four individual tart tins with olive oil and line with baking paper. Spray the sheets of filo pastry with olive oil and layer into the tart tins, cutting them into smaller pieces to fit the tins if need be.
3. Arrange roasted vegetables and spinach in the tart tins. In a separate bowl, whisk together milk and eggs, and season with salt and pepper. Carefully pour the mixture into each tart. Sprinkle feta on top.
4. Bake the tarts for around 20 mins, or until cooked through and golden. Serve with salad and enjoy!