This vegetarian dish has a gorgeous filling of spinach, cheeses, pine nuts and raisins, an ideal centerpiece to a vegetarian Christmas menu.
Ingredients
- 25g butter, melted
- 10 sheets fresh filo pastry
- 200g Greek feta
- 250g baby spinach
- 1tbs golden raisins
- 1tbsg pine nuts
- 1 garlic clove, crushed
- Juice of 1 lemon
- 200g ricotta, drained
For the tomato relish
- 1tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp tomato purée
- 1 cinnamon stick
- 200g can chopped tomatoes
- 75ml vegetable stock
Method
- 1. Preheat the oven to 190°C/fan170°C/gas5. Brush a 20cm round loose-bottomed tart tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping. Brush the overhanging filo with more butter. Continue layering with filo, brushing with butter as you go. Set aside.
- 2. Crumble 125g of the feta into a large bowl and mix with the rest of the filling ingredients. Season with pepper and spoon into the filo case. Crumble over the remaining feta.
- 3. Fold the overhanging filo over the filling, then give it a bit of a scrunch to form an edge. Bake for 18-20 minutes or until the filo is golden and crisp and the filling piping hot.
- 4. Meanwhile, make the relish. Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and garlic and cook, stirring, for 5 minutes. Stir in the purée, then add the cinnamon and tomatoes and cook for 2-3 minutes. Add the stock and simmer for 8-10 minutes, until reduced slightly. Season to taste. Serve the filo tart with the relish.
Nutritional info
Per serving: 423kcals, 27.3 fat (13.8 saturated), 18.3g protein, 26.4 carbs, 9.8g sugar, 2.6g salt
Wine Recommendation
Pick a dry, zesty white, such as a Sauvignon Blanc.