Spinach, Pea and Ricotta Tart

Ingredients

• 30 g salted english butter
• 1 large egg
• 250 g petit pois
• 76 g filo pastry
• 250 g spinach
• 250 g ricotta cheese
• 1/2 tsp nutmeg (ground)
• 1 lemon yields lemon juice

Directions

1. Preheat the oven to 200°C, gas mark 6.
2. Heat 10g butter in a pan and sauté the salad onions for 1 minute.
3. Add the spinach and cook until wilted. Drain in a sieve, squeezing out the liquid.
4. Boil the peas for 2 minutes, then drain; refresh in cold water.
5. Mix the ricotta and egg till smooth.
6. Add the peas, spinach, lemon juice, nutmeg and season.
7. Melt the remaining butter.
8. Lay a filo pastry sheet on a baking tray and brush with butter. Bake for 20 minutes. Let cool slightly and serve with a salad.