Bacon, feta and vegetable filo tart
1 small, finely chopped
Hans 98% Fat Free Short Cut Bacon
125 g, thinly sliced
1 cup(s), finely chopped, coarley chopped
uncooked filo pastry
250 g, halved
reduced fat feta cheese
100 g, crumbled
4 medium, lightly beaten
6 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray an 18cm round springform tin with oil. Place on a baking tray.
- 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.
- 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.
- 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.