• ½ tbsp olive oil
  • 100g spring onions, trimmed and chopped
  • 1 clove garlic, finely chopped
  • 60g frozen peas
  • 2 large free-range eggs, beaten
  • 100g half-fat crème fraîche
  • 100g reduced-fat Greek-style cheese, crumbled
  • 30g toasted pine nuts
  • 100g semi-dried tomatoes in olive oil, drained and sliced in half
  • 200g young leaf spinach
  • 40g unsalted butter, melted
  • 4 sheets filo pastry


  1. 1

    Preheat the oven to 180ºC/gas mark 4. Heat the oil in a frying pan and cook the spring onions for 3 minutes. Add the garlic and peas and cook for a further 2 minutes. Tip into a bowl and mix in the beaten eggs, crème fraîche, Greek-style cheese, pine nuts and tomatoes, then season.

  2. 2

    Place the spinach in a colander and pour over a kettleful of boiling water. Cool slightly before squeezing out the excess water. Roughly chop, then add to the egg mixture and mix well.

  3. 3

    Brush a 23cm springform tin with a little of the melted butter. Line with layers of the filo sheets, brushing each sheet with melted butter as you go. Arrange so the triangular edges of the sheets point up and out of the tin, creating a crown effect. Pour the egg mixture into the filo case and bake for 30 minutes, until the filling is set.

Nutritional Details

Each serving provides
  • Energy 2026kj 484kcal 24%
  • Fat 30.0g 43%
  • Saturates 12.0g 60%
  • Sugars 7.9g 9%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 942kj/225kcal

Each serving provides

34.8g carbohydrate 4.1g fibre 17.4g protein

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