Time

Servings

60 mins

6

Β 

Ingredients

Base

  • 8-10 sheets filo pastryΒ 
  • ΒΌ cup melted butterΒ Β 

Filling

  • 2 red peppers, slicedΒ Β 
  • 2 cup broccoli floretsΒ 
  • 10 baby carrots, halvedΒ 
  • 2 tbsp butterΒ 
  • ΒΌ cup spring onions, choppedΒ 
  • 100g fetaΒ 
  • 125g ricottaΒ 
  • 1 cup tasty cheese, gratedΒ 
  • 1 tbsp chopped rosemaryΒ 
  • 5 eggs, beatenΒ 
  • β…” cup creamΒ 
  • Salt and pepperΒ 
  • Β½ scoop Green ShotΒ 

Method

Base

Preheat oven to 180Β°C.Β Β Β 

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

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.Β  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.Β Β Β 

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.Β Β Β 

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

Refrigerate while preparing the filling.Β 

Filling

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

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

Finishing

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

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

Place the vegetables in layers on top of the cheeses.Β Β 

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

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

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

Cut into 6 pieces and serve.Β 

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