SW recipe: Moroccan Inspired Filo Tartlets

syns per 3 tartlets – 6

Ingredients:

  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 butternut squash, diced
  • 1 can chickpeas, drained
  • rainbow chard or spinach, chopped
  • 1 tbsp ras el hanout
  • 1 tbsp cumin powder
  • 1 tsp ginger powder
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 0% greek yogurt
  • handful fresh mint leaves
  • 1 pack Just-roll filo pastry (just remember to check syns depending on type of filo used)

Method:

Fry off onions and garlic in fry light until softened, add butternut squash, then all of the spices and stir to coat, adding seasoning

Add enough water to cook the squash, which will take about 15 minutes with the lid on, but not so much that the mixture is wet at the end, no running sauce in this dish

Take off lid and add chick peas and chopped chard and stir until wilted down, at this stage you can either keep this warm while you cook your filo or you can leave it to cool and reheat later.

Spray a muffin tin well with frylight, lay 1 sheet filo on a board, spray liberally with frylight and then cut into 3 squares and place them as you wish in the muffin tin

Place these into a 180 degree C oven for about 5 minutes or until lightly browned

Remove from oven and put warmed mixture into the tartlets

Serve with 0% Greek Yogurt mixed with seasoning and chopped mint and a green salad


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