Serves 4

INGREDIENTS:
2 tbsp olive oil
2 leeks, sliced
2 cloves of garlic, crushed / minced
200g spinach or kale
2 eggs
200ml double cream
80g parmesan cheese, grated
100g crumbled feta cheese (or ricotta)
Grating of fresh nutmeg
4 sheets of filo pastry
50g butter, melted
sea salt and freshly ground black pepper

METHOD:

1. Pre-heat the oven to 180oC fan.

2. Place a saucepan over a low heat and add the olive oil, then stir in the sliced leeks and garlic. Cover and cook for 4 minutes. Then remove the lid and stir in the spinach. Cook for a further 1 minute. Then remove from the heat and allow to cool a little.

3. While the leeks have been cooking, in a large mixing bowl, whisk the eggs and then pour in the cream and grated parmesan cheese. Season with sea salt, freshly ground black pepper and a grating of fresh nutmeg and whisk again. Then fold in the cooked leeks and spinach.

4. Grease a 23cm, loose bottom tart tin with the melted butter. Brush each sheet of filo pastry with the melted butter and place the filo pastry sheets in the tin, one by one, in different angles so that each corner of the sheet isn’t overlapping on the rim and gently scrunch the pastry to form a pretty rim. Spoon the tart filling into the centre of the tin and using the back of the spoon spread the mixture out evenly. Crumble over the feta and gently press it into the mix.

5. Place the tart in the pre-heated oven. Bake for 8 minutes then check to see if the pastry golden. Cover the edges of the tart loosely with foil to stop the filo getting too dark and bake for a further 12-15 minutes or until the centre is just set.

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