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
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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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.
Copyright © State of Victoria 2025.