Butternut squash and feta filo tart

Serves 2

• 1 Red Onion
• 400g Butternut Squash
• 1 Red Sweet Pepper
• 1tsp Olive Oil
• Black Pepper
• 1 Tin Butter Beans
• 80G Spinach
• 80G Feta
• 5g Mint
• 5g Parsley
• 4 Sheets Filo Pastry
• 20g Butter

• Pre heat the oven to 180°c
• Roughly chop the red onion, dice the butternut squash and slice the red pepper into rings. Add veg to a baking tray with olive oil and black pepper. Bake for 30mins or until golden.
• Add the roast veg to a greased oven proof dish along with the butterbeans, spinach, crumbed feta and finley chopped mint and parsley.
• Take each sheet of filo and gently fold and crumple it to make little peaks.
• Brush the top with melted butter and return to the oven for 20mins until golden brown.
• Serve!