60 mins





  • 8-10 sheets filo pastry 
  • ¼ cup melted butter  


  • 2 red peppers, sliced  
  • 2 cup broccoli florets 
  • 10 baby carrots, halved 
  • 2 tbsp butter 
  • ¼ cup spring onions, chopped 
  • 100g feta 
  • 125g ricotta 
  • 1 cup tasty cheese, grated 
  • 1 tbsp chopped rosemary 
  • 5 eggs, beaten 
  • ⅔ cup cream 
  • Salt and pepper 
  • ½ scoop Green Shot 



Preheat oven to 180°C.   

Cover the filo pastry with a damp tea towel to prevent it drying out.   

To line the tin with filo pastry (we used a 12cm x 32cm loose bottomed tin) take 1 sheet at a time and brush with butter and layer 3 on top of each other.  Line the tart tin with these 3 sheets, having them slightly over the top edge of the tin. Fold the excess to the inside if necessary.   

Take another sheet of pastry and brush with butter and fold in half and lay on top of the other 3 layers at one end.   

Repeat this 3-4 more times overlapping the pastry to form a secure base.  Mend any holes in the pastry by adding another buttered layer.  

Refrigerate while preparing the filling. 


Melt the butter in a frying pan and add the vegetables, cover and cook for 2-3mins to soften slightly.  

In a separate bowl, mix together the eggs and cream. 


Sprinkle ¾ of the feta on bottom of the pastry shell then dot on spoonful's of ricotta.   

Sprinkle on the cheese, spring onions, rosemary and Green Shot. Season with salt and pepper to taste.  

Place the vegetables in layers on top of the cheeses.  

Pour on egg and cream and sprinkle over the remaining feta.   

Bake at 180°C for 30-35 minutes until the egg has cooked through.   

Allow to cool in the tin for 20 minutes to make it easier to lift out.   

Cut into 6 pieces and serve. 

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