These simple egg and filo tarts are so quick and easy to make, you can have grub on the table in less than 20 minutes.
High in protein, versatile and quick to prepare, eggs are the obvious choice for a tasty and nutritious lunch. And at 70 calories a pop for a medium sized egg, you’d be a fool to leave the shells on the shelf.
For a speedy allium hit, I’ve used spring onions. Normal onions always take an age to cook through and always seem to take even longer when you’re in a hurry. I love the combination of eggs and spinach, especially with a little hit of chilli. I sometimes like to go mad and squirt a load of Sriracha in too. You can leave the chilli out altogether if you prefer, but don’t forget to sprinkle over a little salt. Eggs, like tomatoes, beg for salt and anyone who tells you otherwise is not to be trusted.
Makes 6 individual tarts
Egg and Spinach Filo Tarts
A knob of butter
A few spring onions, finely sliced
2 cloves of garlic, crushed
A shake of chilli flakes
Salt and pepper
Preheat the oven to 180°C (160°C)/350°F/Gas Mark 4
Lay a sheet of filo on a board and brush with melted butter. Place another sheet of filo pastry on top and brush with butter again. Repeat twice more. Cut out 6 x 5-inch squares. Line 6 tart moulds with the fill squares. Bake in the oven for 5 minutes until golden.
In the meantime, sweat the spring onions and garlic in a splash of oil. Add the chilli and spinach and leave to wilt. Season and take off the heat. Spoon the spinach into the pastry cases and press an indentation in the centre of each to make a nest for the eggs.
Crack an egg in each tart. Sprinkle the top of each egg with a little salt and pepper. Pop the tarts back into the oven for 10 minutes or until the eggs are just set.
Inspired? For more delicious egg recipes, visit Great British Chefs collection.