Veggie filo quiche

A great ‘dinner tonight, lunch tomorrow’ dish as any leftovers are perfect for an easy meal to take to work or to enjoy if working from home.

Serves 4 • Ready in 30 mins

4 large sheets filo pastry

25g butter, melted

125g bag baby leaf spinach

6 eggs

3tbsp milk

Small bunch mint, chopped

100g antipasti artichoke hearts from a jar, halved

100g vegetarian feta, crumbled You will need:

24cm loose-based tart tin

1 Heat the oven to 200C/gas 6. Line the tart tin with the filo sheets, leaving some overhang, brushing each layer of pastry with melted butter. Fold the overhang back up over the edge

and brush with more butter.

2 Prick the spinach bag with a fork and microwave for 30 secs, until just softened. Open the bag and allow to cool slightly.

3 Put the eggs, milk and mint into a bowl, season, and whisk until combined. Arrange the spinach, artichokes and feta in the filo pastry case and pour over the egg mixture. Bake in the oven for 20 mins until the pastry is golden and the filling is just set. Serve hot or cold.

Per serving: 281 cals, 16g fat, 7g sat fat, 20g carbs

TIP Filo pastry dries out quickly so keep any sheets that you are not using well wrapped in cling film.