Make this filo tart in a frying pan for a fuss-free dinner. Peas, crème fraîche, butter beans, courgette, feta and mint make up the fabulous filling
Prep:20 mins
Serves 4
2 tbsp olive oil4 spring onions, sliced1 courgette, halved lengthways and sliced100g frozen peas100g sugar snap peas or mangetout, trimmed400g can butter beans, drained150ml reduced-fat crème fraîche½ small bunch of mint, leaves picked and chopped½ lemon, zested3 sheets filo pastry1 egg, beaten25g feta, crumbledsalad leaves, to serve (optional)
STEP 1Heat ½ tbsp oil in a 20cm-wide skillet or ovenproof frying pan, and fry the spring onions and courgettes for 5 mins until lightly golden. Stir in the frozen peas and sugar snap peas, and cook for a few minutes until the peas have defrosted. Tip in the butter beans, crème fraîche and 50ml water. Stir, then bubble for 2-3 mins until the sauce coats the greens. Transfer to a bowl, then stir in the mint and lemon zest. Season. STEP 2Clean the pan and heat the oven to 200C/180C fan/gas 6. Use 1 tbsp oil to brush the filo sheets all over, then stack them up. Add the filo stack to the pan, pressing it into the base and leaving plenty of overhang. You can cut the filo sheets in half, then use them to line the pan, if you find that easier.STEP 3Mix the egg into the greens and crème fraîche mixture, then spoon over the stack of filo. Scatter over the feta, then scrunch up the overhanging filo around the sides to make a crust. Brush the exposed filo with the remaining oil.STEP 4Return the pan to the heat and cook for 5 mins to crisp the filo base. Transfer to the oven and bake for 20-25 mins until the filo is fully crisp and golden, and the filling has set. Cut into wedges and serve with some salad leaves, if you like.
