
Perfect for Sunday lunch with a green, crisp salad.
Serves
12
Prep
15-20 minutes
Cook
8-10 minutes
Nutritional Information:
Each 65g serving contains (excludes serving suggestion)
- KCal
- 117
- Carbs
- 7.0g
- Fibre
- 0.3g
- Protein
- 6.5g
- Fat
-
6.9g
(Medium)
- Saturates
-
1.9g
(Medium)
- Sugars
-
0.5g
(Low)
- Salt
-
0.19g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 100g cooked drained spinach (or 100g frozen spinach, defrosted and water squeezed out)
- 60g light cream cheese (plain or garlic and herb if you prefer)
- good pinch nutmeg
- 1 hen's egg
- good pinch freshly ground pepper
- 1 heaped tbsp (15g) finely grated Parmesan cheese
- 4 sheets filo pasty
- 2 tbsp sunflower oil
- 12 quail's eggs
Method
Method
Recipe tips
- If you don’t have bun tins, you could make a large tart by shaping 3 sheets of oiled filo onto a baking tray, scrunching up the edges to create a 1cm crust, then adding the filling to the centre.
- These work well as a starter, light lunch, for brunch, or as substantial canapés.