1 sweet potato, diced
250g greek feta, crumbled
4 eggs, lightly beaten
1/4 C milk or cream
3 spring onions, finely chopped
a few stems of chard or a handful of spinach
1 sprig of fresh thyme, leaves rubbed off
8 sheets of filo pastry
olive oil, to brush
There’s usually something in the kitchen to make a round of filo tarts – even left over roast veggies are renewed with feta, herbs and glorious fresh eggs. These sweet potato, feta and spinach tarts could also easily become tomato and oregano tarts, or be filled with asparagus with buttery cooked leeks. Timeless Spring picnic or lunchbox fare.
Sweet Potato and Feta Filo Tarts
Preheat the oven to 180ºC.
Bake (or steam or boil) the diced sweet potato until just soft.
In a bowl, combine the eggs, feta, spring onions, greens and thyme. Seasonal with salt and freshly ground black pepper and mix well, though keep in mind the feta is salty. Add a good dash of milk or cream to the egg mix.
Unroll your stack of 8 filo sheets, and slice them into 12 rectangles. 3 rows, 4 columns. They want to be just bigger than the muffin tray holes. Stack them together and fold into a damp, clean tea towel so they don’t dry out.
Grease a 12-hole muffin tray with butter or oil. Working with 2 filo pieces at a time, place them into a hole and brush with oil. Layer another two on top (in the opposite direction), brush again with oil, and continue so you have a case of 8 layers in each hole. It doesn’t matter if it’s really messy looking, they will always taste fabulous.
Place a couple of sweet potato chunks in each filo case, along with anything else you may be adding, then fill with the egg mixture. If you really have a lot of filo corners sticking up the sides you can press it in a little so it makes more of a pie lid. Bake for 30-35 minutes or until just firm.