Filo & feta tart

Angel Blogger here.

I made one of my favourite lunchtime dishes today. I find that Filo pastry is much easier to digest & not as heavy as shortcrust pastry. My clients love it, we have a corporate group this week from Danone, Evian & Badoit. They have travelled from all over the world to be here & I am so glad that they have found our little heaven on earth. So if you fancy a little heavenly tart try this one out.

Line a flan tin with greaseproof paper then take a sheet of filo pastry brush with olive oil & cayenne powder, repeat with another 3 sheets placing on a different angle. Then in a large bowl crack 4/5 eggs depends how big the tin is! whisk add a block of feta cheese crumbled, a handful of grated cheddar or any hard cheese, a handful of cooked frozen spinach (defrosted) a dollop of creme fraiche, a small handful of pine nuts or sunflower seed. salt & pepper, finally a glug of olive oil. Go back to the pastry & smear over some pesto pour over the egg mix - gentle roll over the overlapping edges of filo to make a pretty edge. Place in a very hot oven 220 degrees for 10 minutes, then reduce to 175 degrees for about 20 minutes. the tart should looked firm & cooked. Rest for a few minutes before serving. Tastes great cold too.