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Feta Tart

Serves: 4

Takes: 20 minutes to prepare and 20 minutes to cook



Spinach  300g
Feta cheese crumbled 200g
May's Eggs, Beaten  3
Nutmeg 1/4 tsp
Salt and pepper  
Nethered Farm butter, melted  50g
Filo Pastry sheets 8



Preheat the oven to 220C/gas 6.


Place the spinach in a saucepan with 4 tbsp water and heat gently until the spinach wilts. Drain and squeeze out any excess liquid then leave to cool. Add the feta, eggs and nutmeg to the spinach, season with salt and black pepper and mix gently until combined.


Return the crushed spices to the pan with the turmeric, parsnips and apple then continue to cook for 5 minutes over a moderate heat until the vegetables and apples are coated in the spices.


Grease a 23cm loose bottomed flan tin with butter then add a layer of filo pastry. Brush the pastry with butter then add another layer of pastry, repeat with an additional 4 sheets of pastry. Leave the pastry hanging over the edge of the flan tin.


Spoon the spinach mixture into the flan tin then add another filo sheet and brush with butter. Add two more layers brushed with butter then fold over the pastry that is overhanging. Brush with the remaining butter. Bake for 30 minutes until the pastry is crisp and golden brown.


Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

Mays Eggs

May's free- range eggs come from a family owned farm in Ledbury, Herefordshire. They offer our customers eggs direct from the producer, guaranteeing traceability and low food miles.

Download the Recipe