- 6 sheets filo pastry
- 1 large onion, peeled and diced
- 1 bag baby spinach leaves
- 2 eggs
- 1 pkt Maggi Leek & Potato soup mix (or Spring Vegetable soup mix)
- ½ cup low fat milk
- 100 g Feta cheese (crumbled)
- Rice bran oil (spray can)
- Freshly ground pepper
- 2 tomatoes, sliced (optional)
Step 1. Preheat oven to 190°C.
Step 2. Place 2 pastry sheets in 22cm flan dish cross ways (leaving some of the pastry sheets hanging over the edge of dish – these get turned in at the end to make top of flan). Spray pastry with a little rice bran oil. Layer remaining sheets at different angles, spraying with a little oil. Cover with tea towel (to prevent pastry from drying out).
Step 3. Place spinach leaves in a fry pan and wilt slightly. Allow to cool and then squeeze out excess water.
Step 4. Fry onion until soft. Set aside to cool.
Step 5. Place eggs, milk and Maggi soup mix in a jug and beat until well combined.
Step 6. Place and spread out spinach, onion and crumbled feta over pastry.
Step 7. Evenly pour over soup mixture. Season with freshly ground pepper.
Step 8. Place sliced tomatoes on top if using.
Step 9. Turn edges of pastry over and spray top of flan with a little oil.
Step 10. Bake in middle of oven for 40 minutes.
Setp 11. Serve with a fresh garden salad or steamed/grilled vegetables.