Time

Servings

60 mins

6

ย 

Ingredients

Base

  • 8-10 sheets filo pastryย 
  • ยผ cup melted butterย ย 

Filling

  • 2 red peppers, slicedย ย 
  • 2 cup broccoli floretsย 
  • 10 baby carrots, halvedย 
  • 2 tbsp butterย 
  • ยผ cup spring onions, choppedย 
  • 100g fetaย 
  • 125g ricottaย 
  • 1 cup tasty cheese, gratedย 
  • 1 tbsp chopped rosemaryย 
  • 5 eggs, beatenย 
  • โ…” cup creamย 
  • Salt and pepperย 
  • ยฝ scoop Green Shotย 

Method

Base

Preheat oven to 180ยฐC.ย ย ย 

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

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.ย  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.ย ย ย 

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.ย ย ย 

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

Refrigerate while preparing the filling.ย 

Filling

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

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

Finishing

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

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

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

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

Bake at 180ยฐC for 30-35 minutes until the egg has cooked through.ย ย ย 

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

Cut into 6 pieces and serve.ย 

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