zoom Spinach, pea and ricotta tart

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    Spinach, pea and ricotta tart

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    Spinach, pea and ricotta tart

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    30g butter
    4 essential Waitrose salad onions, sliced
    250g bag essential Waitrose spinach, washed
    250g essential Waitrose frozen petits pois
    250g ricotta
    1 essential Waitrose egg
    1 lemon, juice
    pinch freshly grated nutmeg
    4 filo pastry sheets


    1. Preheat the oven to 200°C, gas mark 6. Heat 10g butter in a pan and sauté the salad onions for 1 minute. Add the spinach and cook until wilted. Drain in a sieve, squeezing out the liquid.

    2. Boil the peas for 2 minutes, then drain; refresh in cold water. Mix the ricotta and egg till smooth. Add the peas, spinach, lemon juice and nutmeg; season.

    3. Melt the remaining butter. Lay a fi lo pastry sheet on a baking tray and brush with butter. Top with a second sheet and butter it; repeat, using up the filo.

    4. Put the ricotta mix in the centre, leaving a 10cm border. Draw up the pastry so just a little fi lling is visible. Brush the pastry edges with butter; bake for 20 minutes. Let cool slightly and serve with a salad.

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