One-pan feta filo tart

Method

1. Preheat a baking sheet in the oven to 200°C/fan180°C/gas 6. Brush the filo sheets with the melted butter, then layer in a 20cm greased high- sided ovenproof sauté pan, allowing at least 11cm of filo to overhang all around. In a bowl, mix the ricotta, eggs, garlic and feta, then season.
2. Wilt the spinach in a colander in the sink by pouring boiling water over. Refresh under cold water, drain, squeeze dry and roughly chop. Fold the spinach, pine nuts, parsley, lemon zest and juice, and peppers through the ricotta mix.
3. Spoon the ricotta mix into the pan, then fold the pastry over the top, scrunching to seal. Brush the pastry all over with more melted butter.
4. Bake for 30-35 minutes until golden and set. Remove from the oven, then cool for 5 minutes before serving in slices with a green salad.