Ingredients

2 tbsp olive oil

4 spring onions, sliced

1 courgette, halved lengthways and sliced

100g frozen peas

100g sugar snap peas or mangetout, trimmed

400g can butter beans, drained

150ml reduced-fat crème fraîche

½ small bunch of mint, leaves picked and chopped

½ lemon, zested

3 sheets filo pastry

1 egg, beaten

25g feta, crumbled

salad leaves, to serve (optional)

Instructions

Step 1: Heat ½ tablespoon of olive oil in a 20cm-wide skillet or ovenproof frying pan over medium heat. Add the sliced spring onions and courgettes, frying for about 5 minutes until they start to turn golden.

Step 2: Stir in the frozen peas and sugar snap peas, cooking for a few minutes until the peas have defrosted. Add the drained butter beans, crème fraîche, and 50ml of water. Stir well and let it bubble for 2-3 minutes, allowing the sauce to thicken and coat the vegetables.

Step 3: Transfer the filling to a bowl. Mix in the chopped mint and lemon zest, then season to taste with salt and pepper.

Step 4: Clean the pan and preheat your oven to 200°C (180°C fan/Gas mark 6). Brush 1 tablespoon of olive oil over the filo sheets, then stack them. Press the stack into the pan, leaving plenty of filo pastry hanging over the edges. You may cut the filo sheets in half if that makes it easier to line the pan evenly.

Step 5: Beat the egg into the filling mixture, then spoon the filling evenly over the filo base. Scatter the crumbled feta on top.

Step 6: Carefully scrunch the overhanging filo sheets up around the sides to form a crust. Brush the exposed filo with the remaining olive oil.

Step 7: Place the pan over medium heat for 5 minutes to crisp the filo base, then transfer it directly to the oven. Bake for 20-25 minutes until the filo is golden and crisp, and the filling is set.

Step 8: Once baked, cut the tart into wedges and serve warm, optionally with fresh salad leaves.

Tips & Variations

To make this dish even easier and reduce washing up, skip the egg and instead brush the filo sheets with oil, scrunch them up, and use them to cover the filling before baking for a filo-topped pie instead of a tart.

Use leftover filo pastry to create quick feta and spinach parcels—perfect for lunchboxes or picnics.

You can substitute the butter beans with cannellini or chickpeas for a different texture and flavor.

Adding a handful of chopped spinach or kale to the filling can boost the greens and add extra nutrients.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the filling and assemble the tart in the pan a few hours before baking. Keep it covered in the refrigerator and bake just before serving.

What can I use if I don’t have filo pastry?

Phyllo (another spelling) is the same as filo pastry. If you don’t have any, puff pastry could work, but the texture and cooking time will differ.