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+ +

Spinach, Courgette & Leek Tart

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- +

- - - Prep Time: 25 minutes - Cook Time: 40 minutes - Servings: Serves: 4 - - - Source: - - waitrose.com - - + + + Prep Time: 25 minutes + + Cook Time: 40 minutes + + Servings: Serves: 4 + + + + Source: + + + waitrose.com +

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Ingredients

-                8 tsp olive oil
2 medium leeks (about 300g), trimmed and sliced
260g pack essential Waitrose Spinach
2 courgettes (about 300g), trimmed and sliced
3 garlic cloves, crushed
175g ricotta
1 egg
1 lemon, zest
¼ nutmeg, finely grated
4 sheets filo pastry

-            

Ingredients

+            
+              8 tsp olive oil
+            

+            
+              2 medium leeks (about 300g), trimmed and sliced
+            

+            
+              260g pack essential Waitrose Spinach
+            

+            
+              2 courgettes (about 300g), trimmed and sliced
+            

+            
+              3 garlic cloves, crushed
+            

+            
+              175g ricotta
+            

+            
+              1 egg
+            

+            
+              1 lemon, zest
+            

+            
+              ¼ nutmeg, finely grated
+            

+            
+              4 sheets filo pastry
+            

+          

- + +

- -

- - - - -

Directions

-            1. Preheat the oven to 200˚C, gas mark 6. Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Fry the leeks gently for 5 minutes until wilted but still bright green; tip into a bowl. Fry the spinach in another 1 tsp oil for 2-3 minutes until wilted; tip into a sieve and leave to drain over the sink.
2. Turn up the heat below the pan; fry the courgettes in 1 tsp oil for 2-3 minutes. Add the garlic; fry for 2-3 minutes more until golden all over. Meanwhile, use the back of a spoon to press as much water as possible out of the spinach in the sieve, then tip onto kitchen paper and squeeze dry. Beat the ricotta, egg, lemon zest and nutmeg in a large mixing bowl. Tip in all of the vegetables, mix together and season.
3. Line a large, flat baking sheet with parchment. Lay a sheet of filo on top and brush all over with a little oil. Layer up the other 3 sheets, brushing with oil in between. Spread the spinach ricotta mix on top, leaving a 5cm border all around. Fold up the edges, crinkling them slightly, and give them a final brush of oil. Bake for 20-25 minutes; cool slightly and serve.

-        

+ + + - - -

Notes

To give the tart an extra kick of flavour, add ½ tsp chilli flakes to the ricotta mixture, if liked.

Directions

+            
+              1. Preheat the oven to 200˚C, gas mark 6. Heat 1 tsp oil in a
+              large non-stick frying pan over a medium heat. Fry the leeks
+              gently for 5 minutes until wilted but still bright green; tip into
+              a bowl. Fry the spinach in another 1 tsp oil for 2-3 minutes until
+              wilted; tip into a sieve and leave to drain over the sink.
+            

+            
+              2. Turn up the heat below the pan; fry the courgettes in 1 tsp oil
+              for 2-3 minutes. Add the garlic; fry for 2-3 minutes more until
+              golden all over. Meanwhile, use the back of a spoon to press as
+              much water as possible out of the spinach in the sieve, then tip
+              onto kitchen paper and squeeze dry. Beat the ricotta, egg, lemon
+              zest and nutmeg in a large mixing bowl. Tip in all of the
+              vegetables, mix together and season.
+            

+            
+              3. Line a large, flat baking sheet with parchment. Lay a sheet of
+              filo on top and brush all over with a little oil. Layer up the
+              other 3 sheets, brushing with oil in between. Spread the spinach
+              ricotta mix on top, leaving a 5cm border all around. Fold up the
+              edges, crinkling them slightly, and give them a final brush of
+              oil. Bake for 20-25 minutes; cool slightly and serve.
+            

+          

- - - -

Nutrition

Typical values per serving:
Energy 1,356kJ 330kcals
Fat 16.7g
Saturated Fat 6g
Carbohydrate 28.4g
Sugars 5.9g
Protein 15.7g
Salt 0.8g
Fibre 6.5g

+ - -

- -

Notes

+ To give the tart an extra kick of flavour, add ½ tsp chilli flakes + to the ricotta mixture, if liked. +

+ + +

Nutrition

+ Typical values per serving:
Energy 1,356kJ + 330kcals
Fat 16.7g
Saturated Fat 6g
Carbohydrate + 28.4g
Sugars 5.9g
Protein 15.7g
Salt 0.8g
Fibre + 6.5g +

- +