Waitrose and Partners
Spinach, courgette & leek tart

Spinach, courgette & leek tart

This rustic tart makes a delicious lunch or dinner, and there's no pastry-making or rolling involved. Try topping with other vegetables you enjoy the second time round.

4 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook40 mins
  • Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 8 tsp olive oil
  • 2 medium leeks (about 300g), trimmed and sliced
  • 260g pack essential Waitrose Spinach
  • 2 courgettes (about 300g), trimmed and sliced
  • 3 garlic cloves, crushed
  • 175g ricotta
  • 1 eggs
  • 1 lemon, zest
  • ¼ nutmeg, finely grated
  • 4 sheets filo pastry


  1. Preheat the oven to 200 degrees C, gas mark 6. Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Fry the leeks gently for 5 minutes until wilted but still bright green; tip into a bowl. Fry the spinach in another 1 tsp oil for 2-3 minutes until wilted; tip into a sieve and leave to drain over the sink.

  2. Turn up the heat below the pan; fry the courgettes in 1 tsp oil for 2-3 minutes. Add the garlic; fry for 2-3 minutes more until golden all over. Meanwhile, use the back of a spoon to press as much water as possible out of the spinach in the sieve, then tip onto kitchen paper and squeeze dry. Beat the ricotta, egg, lemon zest and nutmeg in a large mixing bowl. Tip in all of the vegetables, mix together and season.

  3. Line a large, flat baking sheet with parchment. Lay a sheet of filo on top and brush all over with a little oil. Layer up the other 3 sheets, brushing with oil in between. Spread the spinach ricotta mix on top, leaving a 5cm border all around. Fold up the edges, crinkling them slightly, and give them a final brush of oil. Bake for 20-25 minutes; cool slightly and serve.

Cook’s tip

To give the tart an extra kick of flavour, add ½ tsp chilli flakes to the ricotta mixture, if liked. 


Typical values per serving when made using specific products in recipe


1,356kJ/ 330kcals



Saturated Fat












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