Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
9
Low
Nutrition per serving
Calories646.1 kcal (32%)
Total Fat54.2 g (77%)
Carbs19.7 g (8%)
Sugars3 g (3%)
Protein16.9 g (34%)
Sodium710.9 mg (36%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 190C/170C/ gas mark 5
Step 2
Place a saucepan over a low heat and add the oil, garlic & sliced leek slices. Cover and cook for 4 minutes. Remove the lid and stir in the spinach.
Step 3
Cook for a further one minute then remove from the heat and allow to cool.
Step 4
Whilst the leeks are cooking, whisk the eggs and add to a large bowl and pour in the cream and the grated parmesan. Season with salt, pepper and the grated nutmeg. Whisk again. Fold in the cooked leeks and spinach.
Step 5
Freeze a 23cm loose bottomed tart tin with the melted butter. Brush each sheet of filo pastry with the melted butter and place the filo sheets in the tin, one by one at different angles so that each corner of the sheet is t overlapping the tin. Gently scrunch the pastry to form a pretty rim
Step 6
Spoon the tart filling into the centre of the tin and flatten in. Crumble over the feta or ricotta and push gently in.
Step 7
Bake for 8 minutes then cover the edges with tin foil so as not to let them burn and getting too dark. Bake for another 12-15 minutes until the centre is just set.
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