SPINACH AND ARTICHOKE TART

If you can’t find frozen spinach, use fresh and wilt it down in the pan or blanch it first.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F and spray a round cake or tart tin with olive oil.

Step 2

Heat a large frypan over medium-high heat and spray with olive oil. Sauté onion, sweet potato, potato and artichoke for 3 to 5 minutes until they begin to soften. Add garlic and cook for another 1 to 2 minutes. Add spinach and fry for 2 to 3 minutes. Remove from heat and set aside.

Step 3

In a bowl combine ricotta, half the Parmesan cheese, 2 eggs, nutmeg, parsley, salt and pepper. Add the spinach mixture and mix well.

Step 4

Line the tin with 1 filo sheet so the edges are overhanging. Spray the filo sheet with olive oil then layer with another filo sheet. Repeat with remaining sheets.

Step 5

To the filo lined tin add the spinach and ricotta mixture, spreading out evenly.

Step 6

Push the bocconcini balls into the mixture then fold the overhanging pastry edges to enclose the filling. This doesn’t have to be neat, It’s a ‘rustic’ pie!

Step 7

In a small bowl, combine the remaining parmesan cheese and breadcrumbs, and scatter them over the top of the pie.

Step 8

Using a pastry brush, brush the edges of the pastry with the remaining beaten egg and bake for 20 to 25 minutes or until the pastry is golden