Slimming World - Filo, Spinach and Feta Tartlets

Serves 4

Ready in about 50 minutes

Syns - Green 4 and a half
Extra Easy 4 and half


567g potatoes, peeled and chopped into small cubes
1 jumbo sheet filo pastry, measuring about 17x10in/43x25cm
Fry light
6 spring onions, finely sliced
2 garlic cloves, finely chopped
170g baby spinach leaves, roughly chopped
Salt and freshly ground black pepper
113g reduced fat feta cheese
a pinch of grated nutmeg
312g cherry tomatoes
A handful of fresh parsley, finely chopped


1. Preheat your oven to 200c/400f/Gas 6. Cook the potatoes in a large pan of boiling water for 8-10 minutes or until just tender. Drain and set aside.

2. Cut the filo pastry sheet in half, then cut each half into four. So you have eight squares approximately 6x6in/15x15cm. Spray four non-stick, individual tartlet tins once with Fry light and use a pastry brush to grease the inside of the tins thoroughly.

3. Spray each square of pastry with fry light. using the pastry brush to coat them evenly. Stack two squares of pastry on top of each other at a slight angle and use to line each tin. Bake the filo tartlets in the oven for 8-10 minutes until crispy and golden. Remove and allow to cool.

4. To make the filling, spray a large non stick frying pan with fry light. Stir fry just over half the spring onions with the garlic and spinach for 6-8 minutes, or until the spinach has wilted. Season well and remove from the heat. Crumble the feta cheese into the spinach mixture, add the netmeg and toss together.

5. Spray a large frying pan with fry light and stir fry the potatoes for 5 minutes or until lightly browned. Add the remaining spring onions and tomatoes and cook for a further 1-2 minutes.

6. Carefully removed the cooled tartlets from the tins. Divide the spinach mixture between the filo shells and finish with a twist of black pepper. Serve with the potatoes, tomatoes and spring onions, garnished with parsley.


andrea chiu said…
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Leslie Lim said…
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