Egg and spinach filo tarts

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Allergen – Contains gluten, egg and dairy.

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g V Vegetarian NF Nut free Breakfast Snack

Ingredients

Egg - 7

Cottage cheese - 60 grams (Light)

Cheese – grated - 75 grams (Light)

Mixed herbs – dry - 1 tsp.

Filo pastry - 50 grams (1 sheet ea. Tart)

Oil – olive - 15 ml

Spinach - 150 grams (Wilted)

Pepper – black - ¼ tsp.

Smoked paprika - ½ tsp.

Egg - 14

Cottage cheese - 120 grams (Light)

Cheese – grated - 150 grams (Light)

Mixed herbs – dry - 2 tsp.

Filo pastry - 100 grams (1 sheet ea. Tart)

Oil – olive - 30 ml

Spinach - 300 grams (Wilted)

Pepper – black - ½ tsp.

Smoked paprika - 1 tsp.

Egg - 70

Cottage cheese - 600 grams (Light)

Cheese – grated - 750 grams (Light)

Mixed herbs – dry - 25 grams

Filo pastry - 500 grams (1 sheet ea. Tart)

Oil – olive - 250 ml

Spinach - 1.5 kg (Wilted)

Pepper – black - 15 grams

Smoked paprika - 25 grams

Method

Pre heat the oven to 180°c.
Combine the eggs, cottage cheese, grated cheese and herbs in a bowl, mix well.
Lay a sheet of filo on the bench and lightly brush with oil, fold in half, oil again and fold into ¼’s, put 1 into eat muffin tin.
Evenly spread the wilted spinach between the filo tins, pour in the egg mix, sprinkle with the black pepper and the smoked paprika.
Bake in the oven for 12-15 minutes or until set.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.