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Photo of Spinach and cottage cheese tart by WW

Spinach and cottage cheese tart

Total Time
50 min
15 min
35 min
This easy, delicious tart is sure to be a family favourite


Water spinach

250 g, frozen, thawed


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)


  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.


SERVING SUGGESTION: mixed salad leaves drizzled with balsamic vinegar.