Butternut Squash and Feta Tarts are quick and easy to make, travel well, are good hot or cold and paired with a hearty salad make a great meal. Although I don’t think Filo is particularly healthy, there are a few brands out there that are not completely horrible.The Filo Factory in the U.S. has Organic, no preservative dough. Use just a few layers to hold the filling and not be the main part of the tart. You can also skip the Filo and press these into lightly greased muffin tins or muffin papers and bake until brown. They will hold their shape without the need for the Filo. You can play a lot with the ingredients here. Use Gruyere or Feta, Squash or Sweet Potatoes, Leeks or Onions are all good combinations.
Butternut Squash and Feta Tarts
Prep
Cook
Total
Yield 6 tarts
use any kind of squash and onions or sweet potatoes.
Ingredients
- 4 cups Butternut Squash, peeled, seeded and cubed
- 1-1 1/2 cup Strong Vegetable Broth
- 11/2 cups Onions or Leeks, chopped
- 2 cloves Garlic, minced
- 3 big handfuls Spinach, rinsed
- 1 cup Feta, crumbled
- 1 fresh Rosemary Sprig, leaves pulled off the stalk and chopped fine
- 1 tablespoon Balsamic Vinegar
- Sea Salt and Pepper
- 1 box Prepared Filo Dough
- Olive Oil Spray
Instructions
- Heat oven to 200c or 400f
- Heat a swirl of Olive oil in a deep frying pan
- Add the Squash and Onions and fry a few minutes until slightly browned
- Add the Broth and turn the heat down
- Simmer 5-8 minutes until the squash is tender but still holding shape
- Add the Garlic and Spinach and Rosemary
- Cover and simmer a few minutes until the Spinach is wilted
- Remove the lid and cook over medium just until you have a bit of liquid left but it is not watery
- Stir in the Balsamic
- Remove from heat and add the Feta
- Taste and adjust seasoning with Salt and Pepper
- Lightly spray a large muffin tin with Olive Oil Spray
- Unroll the Filo and spray one sheet lightly with Olive Oil Spray then fold it over
- Layer the folded sheet into large a Muffin Tin with the extra hanging over the edge
- Repeat until all the holes of the Tin have a Filo lining
- Fill the Filo with a scoop of the Filling and scrunch the edges of the Filo around and inside the muffin holes
- Bake 20-30 minutes until Filo is brown and filling is bubbling
- Cool and pop out of the tins
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