- 50g butter, melted
- 1/2 small red onion, thinly sliced
- 150g baby spinach
- 3 eggs
- 185ml can evaporated milk
- 1/4 cup roughly chopped fresh dill
- 4 sheets filo pastry
- 1/4 cup dried breadcrumbs
- 180g can tuna in springwater, drained, flaked
- 1/3 cup grated cheddar cheese
- Fresh dill sprigs, to serve
- Salad leaves, to serve
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 4-hole, 3/4-cup capacity texas muffin pan.
- Step 2Heat half the butter in a frying pan over medium-high heat. Cook onion, stirring, for 2 to 3 minutes or until softened. Add spinach. Cook, stirring, for 1 minute or until spinach has wilted. Transfer to a bowl. Cool. Place eggs, evaporated milk and dill in a jug. Whisk to combine. Season with salt and pepper.
- Step 3Place 1 pastry sheet on workbench. Cut in half crossways. Cut each pastry piece in half. Lightly brush each piece with remaining melted butter. Layer pieces to form a star shape. Press pastry layers into 1 pan hole. Repeat with remaining pastry and melted butter to make 4 pastry cases.
- Step 4Sprinkle breadcrumbs into cases. Divide spinach mixture between cases. Top with tuna. Sprinkle with cheese. Divide egg mixture between cases. Scrunch edges of pastry to partially cover filling. Bake for 20 minutes or until golden and set. Stand in pan for 5 minutes. Top with dill. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
Super saver: Use 185g can tuna in brine instead of tuna in springwater and save around $2.39 in total.
- Author: Cathie Lonnie
- Image credit: Steve Brown
- Publication: Super Food Ideas