Winter greens and filo tart

13 INGREDIENTS • 6 STEPS • 1HR 30MIN

Winter greens and filo tart

Recipe

5.0

1 rating
A real celebration of seasonal vegetables. Mix up the greens with whatever you fancy – kale, cabbage and broccoli will work well.
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A real celebration of seasonal vegetables. Mix up the greens with whatever you fancy – kale, cabbage and broccoli will work well.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
6
160 g
kalettes
stalks trimmed and halved
150 g
M&S cavolo nero
stalks removed and roughly chopped
1
large leek, finely sliced
2 cloves
M&S Remarksable Value garlic, finely chopped
3
M&S large free-range eggs
125 g
M&S British crème fraîche
150 g
M&S Greek style live yogurt
50 g
pine nuts, toasted
1 bunch
thyme, leaves picked
1
M&S Remarksable Value lemon, zested
1/2 tsp
chilli flakes
more to taste
200 g
M&S filo pastry
80 g
feta cheese

Nutrition per serving

VIEW ALL
Calories
379kcal
Fat
22.5 g
Saturates
9.8 g
Sugars
3.3 g
Salt
414.4 mg
Love This Recipe?
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Winter greens and filo tart
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Blanch the kalettes (160 g) and M&S cavolo nero (150 g) in a pan of boiling salted water for 2-3 minutes, until just tender. Drain and leave to steam-dry on some paper towels before squeezing out any excess moisture.
step 2
Heat a splash of olive oil in a saucepan over a medium heat. Add the leek (1) with a little salt and cook for 10-15 minutes – adding the M&S Remarksable Value garlic (2 cloves) for the last 3 minutes – until soft and sweet. Allow to cool.
step 3
Whisk the eggs (3), crème fraîche (125 g) and yogurt (150 g) in a large bowl to combine. Add the pine nuts (50 g), thyme leaves (1 bunch), lemon zest (1) and chilli flakes (1/2 tsp), along with the cooled leeks. Stir in the cavolo nero.
step 4
Using a pastry brush, lightly oil a loose-bottomed 24cm tart tin. Layer the M&S filo pastry (200 g) over the base, brushing each sheet with oil and overlapping as you go, leaving an overhang around the edge.
step 5
Spoon the filling into the tart case, arrange the kalettes on top and crumble over the feta (80 g). Scrunch the edges of the pastry to create a rim and brush with a little more oil.
step 6
Place on a baking sheet and bake at the bottom of the oven for 35-40 minutes, until the pastry is golden and the filling has just set. Remove from the oven and allow to cool in the tin for at least 10-15 minutes before serving with a lemon-dressed green salad.
step 6 Place on a baking sheet and bake at the bottom of the oven for 35-40 minutes, until the pastry is golden and the filling has just set. Remove from the oven and allow to cool in the tin for at least 10-15 minutes before serving with a lemon-dressed green salad.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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