Photo: Chiara Conti
Crisp spinach tart with squash wedges
9 ingredients
15 min + 45 min
Serves 4
openrecipes
This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet
Estimated Nutrition (whole recipe, rough)
547
Calories
21g
Protein
41g
Fat
23g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Leaf | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 eggs , beaten
- 250g tub ricotta
- 200g frozen leaf spinach , defrosted, squeezed dry and chopped
- 1 spring onion , finely sliced
- ½ a 145g tub fresh basil pesto
- 1 butternut squash , peeled and cut into wedges
- ½ a 240g pack SunBlush tomatoes in oil, roughly chopped
- 270g pack filo pastry
- knob of butter , melted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes