Ingredients:
1 x roll filo pastry
30g melted butter
1 courgette cut into thin ribbons lengthways
1/2 bag of spinach, wilted in the microwave/pan and squeezed out of any excess water
1 x Shropshire blue (150g), crumbled
Salt and pepper
Method:
- Preheat oven to 375° F, 180c or gas mark 5.
- Lay a 50cm strip of greaseproof paper out on a baking tray. Arrange 1 sheet of filo so they cover the paper, but overlap at the edges slightly. Brush with melted butter. Then lay another sheet in the middle of the 2 and brush with butter. Repeat the same placement with 3 more sheets of filo.
- Pinch or crimp the edges with your fingers to form a crust around the edge.
- Crumble half the Shropshire Blue on the tart base. Layer courgette ribbons and wilted spinach. Crumbly the remaining Shropshire Blue on top.
- Season with salt & pepper.
- Bake in the preheated oven for 30 mins or until golden, crispy, and the filo is fully cooked.
