Crisp spinach tart with squash wedges
Ingredients
- 3 eggs beaten
- 250g tub ricotta
- 200g frozen leaf spinach defrosted, squeezed dry and chopped
- 1 spring onion finely sliced
- ½ a 145g tub fresh basil pesto
- 1 butternut squash peeled and cut into wedges
- ½ a 240g pack SunBlush tomatoes in oil, roughly chopped
- 270g pack filo pastry
- knob of butter melted
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