A quick, no-fuss side dish that turns frozen broccoli into crispy, caramelized bites with minimal prep.
Ready in: under 40 minutes
Servings: 6
Ingredients
- 6–8 sheets phyllo dough, thawed
- 3 tbsp olive oil or melted butter, for brushing
- 500 g Fennec IQF Spinach
- 200 g Fennec IQF Asparagus, cut into bite-sized pieces
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 200 g feta cheese, crumbled
- 3 large eggs
- ½ cup ricotta cheese
- ¼ cup grated Parmesan
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp dried oregano
- ¼ tsp ground nutmeg
- Black pepper, to taste
- Fresh dill, parsley or mint for garnish
Instructions
1. Prepare the vegetables.
Preheat oven to 375°F (190°C). Cook the frozen spinach according to package directions or sauté until heated through. Allow to cool slightly, then squeeze out as much excess moisture as possible. This is important for keeping the phyllo crisp.
Quickly sauté the frozen asparagus with the onion and garlic in a little olive oil for about 4–5 minutes. The asparagus should remain slightly firm.
2. Make the spinach filling.
In a large bowl, combine the spinach, eggs, ricotta, Parmesan, about ¾ of the feta, lemon juice, lemon zest, oregano, nutmeg and black pepper. Fold in about half of the asparagus mixture.
3. Build the phyllo crust.
Lightly grease a 9-inch round tart or springform pan. Lay one sheet of phyllo into the pan and lightly brush with olive oil or melted butter.
Continue layering the remaining sheets, rotating each one slightly so the corners overlap irregularly around the pan. Allow the excess phyllo to extend over the sides.
4. Fill the tart.
Spoon the spinach mixture into the phyllo crust and spread evenly.
Arrange the remaining asparagus and onion mixture over the top and finish with the remaining crumbled feta.
Loosely fold some of the phyllo edges inward while leaving the center exposed.
5. Bake.
Brush the exposed phyllo lightly with olive oil or butter. Bake for 35–40 minutes, until the filling is set and the phyllo is crisp and golden brown.
Let rest for about 10 minutes before removing from the pan.
Finish with fresh herbs and, if desired, a little extra lemon zest.