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Photo of Bacon, feta and vegetable filo tart by WW

Bacon, feta and vegetable filo tart

Total Time
1 hr 25 min
20 min
1 hr 5 min
The filo pastry makes this tart light and crunchy.


Olive oil

2 tsp

Brown onion

1 small, finely chopped

Shortcut bacon

125 g, thinly sliced

English spinach

1 cup(s), finely chopped, coarley chopped

Filo pastry

8 sheet(s)

Cherry tomatoes

250 g, halved

Reduced fat feta cheese

100 g, crumbled


4 medium, lightly beaten

Oil spray

6 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray an 18cm round springform tin with oil. Place on a baking tray.
  2. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add bacon and cook, stirring, for 5 minutes or until lightly browned. Add spinach and cook, stirring, for 2 minutes or until just wilted. Cool for 10 minutes.
  3. Lightly spray 1 sheet of filo with oil. Top with another sheet, turned on a 45-degree angle, and lightly spray with oil. Repeat with remaining filo sheets to form a star shape. Press filo stack into prepared tin.
  4. Spoon the spinach mixture into the pastry case and top with tomatoes, cut-side down, and feta. Pour eggs over the filling. Fold any overhanging pastry back into the tin to form a rim. Bake tart for 55 minutes or until golden and set. Cool in pan for 5 minutes. Cut into wedges to serve.


Fresh filo is easier to work with than frozen filo. Keep filo sheets covered with a clean dry tea towel, then a clean damp tea towel, to stop it drying out.