Spinach, chickpea and feta tart

This herby spinach, chickpea and feta tart is crumbly, buttery and flaky in all the right ways.



1.Squeeze excess moisture from the spinach; spread out on absorbent paper.
2.Heat oil in small frying pan over medium heat; add onion and garlic. Cook, stirring, until onion is tender. Cool. Combine onion mixture, spinach, chickpeas, ricotta, eggs, parmesan and dill in a large bowl; mix well.
3.Preheat the oven to 200°C (180°C fan-forced). Grease a 22cm springform pan (base measurement).
4.Brush each sheet of filo with melted butter; fold each in half to enclose buttered side and form square shape. Gently press the sheets, overlapping, into the base and sides of the pan to line. Spread spinach mixture into the pan; gently push down the filo around sides of the pan to neaten. Top with feta.
5.Place pan on oven tray; bake about 40 minutes, or until just set. Cool in pan.

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