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Crisp spinach tart with squash wedges


Crisp spinach tart with squash wedges Recipe

Ingredients:
  • 3 eggs , beaten
  • 250g tub ricotta
  • 200g frozen leaf spinach , defrosted, squeezed dry and chopped
  • 1 spring onion , finely sliced
  • a 145g tub fresh basil pesto
  • 1 butternut squash , peeled and cut into wedges
  • a 240g pack SunBlush tomatoes in oil, roughly chopped
  • 270g pack filo pastry
  • knob of butter , melted
Directions:
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