Feta & Spinach Filo Pie | Joe Wicks Healthy Vegetarian Recipe
This vegetarian tart made with filo pastry, feta cheese, red peppers and sesame seeds is a healthy low calorie treat that's fun to make and even more fun to eat!
Healthy low calorie roasted red pepper and feta filo-tastic tart straight from the Body Coach himself, Joe Wicks and his Veggie Lean and 15 cookbook.
This healthy recipe is filling, easy to make and most importantly, delicious. The perfect low calorie healthy vegetarian recipe.
Trying to be a bit more healthy? Loose a few pounds? Finding it difficult? Having no joy in eating salad after salad. Tasteless food after tasteless food? Kick-start your diet the right way with this recipe.
Healthy Vegetarian Recipe
As I mentioned above. Not only is this recipe healthy. It’s also vegetarian. Vegetarian healthy meals usually consist of the same old salad and beans. This is a great recipe to mix that up.
It isn’t just low calorie but the feta provides a great source of protein for all you vegetarian muscle builders out there!
Perfect for that filling vegetarian healthy dinner.
Constructed red pepper and feta filo tart ready for baking photo.
Veggie lean in 15
Joe Wicks Veggie Lean in 15 is a cookbook I’ve been making a lot of recipes from recently. Due to like many of us, I've been spending my time this year trying to be more healthy.
This book is perfect for that. Unlike other healthy cookbooks I’ve read, this one isn’t just filled with salad recipe after salad recipe. The recipes in this cookbook have plenty of variety and they are more importantly, absolutely delicious.
And this isn’t the only recipe I’ve re-created from this cookbook, check out more I’ve done here.
Veggie Lean in 15
For anyone interested in the cookbook, here’s where you can get a copy.
What to serve with
Make this baked filo pie/tart a full meal by serving it with some simple side dishes. My recommendations would be a simple green salad, roasted vegetables or herb roasted potatoes.
However, they are just my recommendations. Feel free to get creative and serve this red pepper and feta filo tart with whatever you like!
Step By Step with photos
Below is my step by step with photos for anyone who needs a visual aid when following the instructions. For the ingredients and recipe card scroll to the bottom of this page.
Step one
Preheat the oven to 200c (Fan 180, gas mark 6). Wilt your Spinach and leave to one side to cool.
If you’re using fresh spinach, simply add them to a saucepan on a low heat and stir till they are a 5th of the size. If you’re using frozen spinach, you can add boiling water from a kettle and leave them to soak for 5 minutes then strain out the water.
Meanwhile, add your finely chopped garlic to a large bowl and crack in the eggs
Step Two
After you crack in the egg, stir through the remaining ingredients apart from the spinach, pastry, butter and sesame seeds.
Step three
Use your hands to squeeze out as much water from your spinach as possible. We don’t want a soggy tart. Once you’ve got as much of that water out of the spinach as you possibly can, add it to the bowl with the other ingredients.
Step four
Beat everything together with a wooden spoon to combine. Once fully combined season everything to taste with salt and pepper.
Step five
Line a flat baking tray with parchment paper. Unravel the filo pastry from its packet and keep the sheets under a damp tea towel to stop them drying out.
Place one sheet of filo on the parchment paper. Brush all over with melted butter then sprinkle with a few sesame seeds. Add another sheet of filo on top at a slightly different angle.
Step Six
Repeat this process until you’ve used up all the pastry, saving a little butter and sesame seeds for the top of the tart. When you’ve finished, you should end up with a wonky star shape of filo pastry similar to the photo below.
Step Seven
Spoon the filling into the center of your pastry star. Flatten into a rough circle with the back of your spoon then gather in the pastry from around the edges so you are left with an enclosed pie with an exposed center like in the photo below.
Brush the top of the pastry with the remaining butter and sprinkle the remaining sesame seeds. Bake in the oven for 25-30 minutes until the pastry is deep golden brown.
Roasted Red Pepper and Feta Filo Pastry Tart
Ingredients
Instructions
- Preheat the oven to 200c (Fan 180, gas mark 6)
- Wilt your Spinach and leave to one side to cool.
- Meanwhile, add your garlic to a large bowl, crack in the eggs and stir through the remaining ingredients apart from the spinach, pastry, butter and sesame seeds.
- Use your hands to squeeze out as much water from your spinach as possible then add to the bowl with the other ingredients.
- Beat everything together with a wooden spoon to combine and season everything to taste with salt and pepper.
- Line a flat baking tray with parchment paper. Unravel the filo pastry from its packet and keep the sheets under a damp tea towel to stop them drying out.
- Place one sheet of filo on the parchment paper. Brush all over with melted butter then sprinkle with a few sesame seeds. Add another sheet of filo on top at a slightly different angle.
- Repeat this process until you’ve used up all the pastry saving a little butter and sesame seeds for the top of the tart. When you’ve finished, you should end up with a wonky star shape of filo pastry.
- Spoon the filling into the centre of your pastry star. Flatten into a rough circle with the back of your spoon then gather in the pastry from around the edges so you are left with an enclosed pie with an exposed centre.
- Brush the top of the pastry with the remaining butter and sprinkle the remaining sesame seeds. Bake in the oven for 25-30 minutes until the pastry is deep golden brown.
- Leave to stand for 5 minutes then cut into 4 equal slices and serve.
Notes
Enjoy this tart hot or cold.
Nutrition Facts
Calories
391.21Fat
32.22Sat. Fat
17.79Carbs
12.74Fiber
3.46Net carbs
9.3Sugar
0.75Protein
15.76Sodium
1738.61Cholesterol
207.57The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
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