Name: Spinach, chickpea and feta tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 500 g coarsely chopped frozen spinach, thawed; 1 tablespoon olive oil; 1 medium brown onion, chopped finely; 3 clove garlic, crushed; 420 gram can chickpeas, drained, rinsed; 400 gram fresh ricotta cheese; 4 eggs, beaten lightly; 1/2 cup (40g) finely grated parmesan cheese; 1/4 cup finely chopped fresh dill; 6 sheets filo pastry; 50 gram butter, melted; 100 gram feta, crumbled

Ingredients

500 g coarsely chopped frozen spinach, thawed

1 tablespoon olive oil

1 medium brown onion, chopped finely

3 clove garlic, crushed

420 gram can chickpeas, drained, rinsed

400 gram fresh ricotta cheese

4 eggs, beaten lightly

1/2 cup (40g) finely grated parmesan cheese

1/4 cup finely chopped fresh dill

6 sheets filo pastry

50 gram butter, melted

100 gram feta, crumbled

Method

1.Squeeze excess moisture from the spinach; spread out on absorbent paper.

2.Heat oil in small frying pan over medium heat; add onion and garlic. Cook, stirring, until onion is tender. Cool. Combine onion mixture, spinach, chickpeas, ricotta, eggs, parmesan and dill in a large bowl; mix well.

3.Preheat the oven to 200°C (180°C fan-forced). Grease a 22cm springform pan (base measurement).

4.Brush each sheet of filo with melted butter; fold each in half to enclose buttered side and form square shape. Gently press the sheets, overlapping, into the base and sides of the pan to line. Spread spinach mixture into the pan; gently push down the filo around sides of the pan to neaten. Top with feta.

5.Place pan on oven tray; bake about 40 minutes, or until just set. Cool in pan.

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