Ingredients
Custard
Directions
- 1
Preheat oven to 180C
- 2
Get a tart dish or round cake tin and add olive oil to the bottom.
- 3
Mix your olive oil with chopped garlic and onion and leave while you prepare the filo so they’re coated in oil and don’t burn.
- 4
Fan fold each sheet or 2 sheets (depending on the thickness of your filo, I used 2 sheets as I used thin baklava sheets) as shown in the reel, twist the first into a rose shape and spread the others around the rose starting where the last one finished.
- 5
TIP, cover your pastry you haven’t used yet with a tea towel fully while you’re doing this so it doesn’t dry out. This is important
- 6
Once you’ve filled out your tart case brush the olive oil, onion and garlic mixture all over and in the sides so it’s fully coated and brush it in.
- 7
Bake for 13-15 min till golden coloured.
- 8
While it’s in the oven mix the custard ingredients together.
- 9
Crumble the feta and wilt your spinach.
- 10
Sprinkle the spinach and cheeses over the par cooked pastry and then pour the custard mix over and bake for another 30-35 minutes on middle to low shelf.
- 11
Cool for 5-10 min
