Vegetarian recipe for Potato and Feta Tart – healthy and tasty too!

4 Potatoes, grated
4 carrots, peeled and grated
½ Red Pepper, sliced
1 Red onion, sliced
300g Spinach
1 Block Feta
1 Punnet button mushrooms
3 eggs, lightly beaten
½ tsp Rosemary
1 tsp Crushed garlic
Salt and pepper
2 Tablespoon Olive oil

How to
Preheat oven to 180 C.

Using a cake tin, lightly coat with olive oil.

Mix together a pinch of salt and pepper and olive oil with the grated potato.

Layer and pat the grated potato on the cake tin, ensuring the base and sides of the dish are covered evenly.

Carefully place the potato base in the oven, and bake for 10 – 15 minutes until the base is slightly brown. Once this is done, set aside until the veg mixture is done.

While the base is baking; in a large sauce pan, heat up 1 tablespoons worth of olive oil and fry the onion and carrots together on a medium heat (you don’t want them to burn easily).

Fry until soft and the onions become translucent.

Add in the garlic, rosemary, mushrooms and peppers. Fry until soft.

Once all is slightly soft, add the spinach and stir into the mixture, until it has shrunk and easier to mix through the rest of the ingredients.

Once the spinach has cooked/wilted in the heat. Remove the veg mixture from the heat.

Lightly beat the eggs together in a small bowl/jug and mix pour into the veg mixture and stir to ensure the egg is evenly distributed.

Scoop the veg mixture into the potato base.

Return the veg tart into the oven and bake for 20 minutes.

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Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.