Spinach, roasted red capsicum and feta cheese tart
Allergen – contains egg, dairy and gluten. Nut free. Vegetarian.
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g
V
Vegetarian
NF
Nut free
Main meal
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc.
- Combine eggs, tasty cheese, and herbs in a bowl, whisk well.
- Lay a sheet of filo on your board, brush with oil, fold in half, brush with oil again, fold into quarters.
- Line muffin tins with the filo, evenly distribute the roast red capsicum between tins along with the feta and spinach.
- Pour in egg mixture to the top of the pastry, bake in oven for 12-15 minutes or until set.
Each serve provides
| Nutrient | Per Serve | Per 100g |
|---|---|---|
| Weight (g) | 140.00 | 100.00 |
| Energy (kJ) | 792.74 | 535.64 |
| Protein (g) | 16.98 | 11.47 |
| Total fat (g) | 9.44 | 6.38 |
| Saturated fat (g) | 4.12 | 2.78 |
| Carbohydrate (g) | 8.05 | 5.44 |
| Sugars (g) | 2.57 | 1.74 |
| Dietary fibre (g) | 1.53 | 1.04 |
| Sodium (mg) Estimation only. | 446.58 | 301.75 |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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