Spinach and cottage cheese tart
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This easy, delicious tart is sure to be a family favourite
Ingredients
Water spinach
250 g, frozen, thawed
Egg(s)
3 medium
97% fat-free cottage cheese
250 g
Fresh mint
¼ cup(s), finely chopped
Green shallot(s)
2 individual, finely chopped
Plain flour
1 tbs
Fresh lemon rind
½ tsp, finely grated
Filo pastry
8 sheet(s)
Grated parmesan cheese
½ cup(s), (40g)
Oil spray
7 x 3 second spray(s)
Instructions
1
Preheat oven to 180˚C. Lightly spray a 20cm square cake pan with oil. Line the base and 2 opposite sides with baking paper, allowing 5cm to overhang.
2
Squeeze the spinach to remove excess liquid. Stir spinach, eggs, cottage cheese, mint, shallot, flour and lemon rind in a large bowl. Season with salt and pepper.
3
Place 1 sheet of filo on a work surface. Lightly spray with oil. Top with another filo sheet, slightly overlapping, to form a 43cm square. Repeat with remaining filo to create a stack. Line the prepared pan with pastry, allowing the excess to overhang. Sprinkle half the parmesan over the base. Spoon the spinach mixture into the pan. Sprinkle with the remaining parmesan. Scrunch excess pastry over to partially enclose the filling. Bake for 30-35 minutes or until filling is set and pastry is golden. Set aside for 5 minutes to cool. Cut into slices.
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