Spinach, courgette & leek tart

Name: Spinach, courgette & leek tart
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 tsp olive oil; 2 medium leeks (about 300g), trimmed and sliced; 260 g pack essential Waitrose Spinach; 2 courgettes (about 300g), trimmed and sliced; 3 garlic cloves, crushed; 175 g ricotta; 1 eggs; 1 lemon, zest; ¼ nutmeg, finely grated; 4 sheets filo pastry

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.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins

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Ingredients

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

Method

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.
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.
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.