Frying pan filo tart

Make this filo tart in a frying pan for a fuss-free dinner. Peas, crème fraîche, butter beans, courgette, feta and mint make up the fabulous filling

  • Prep:20 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 335
  • fat 15g
  • saturates 6g
  • carbs 33g
  • sugars 6g
  • fibre 7g
  • protein 13g
  • salt 0.5g


  • 2 tbsp olive oil
  • 4 spring onions, sliced
  • 1 courgette, halved lengthways and sliced
  • 100g frozen peas
  • 100g sugar snap peas or mangetout, trimmed
  • 400g can butter beans, drained
  • 150ml reduced-fat crème fraîche
  • ½ small bunch of mint, leaves picked and chopped
  • ½ lemon, zested
  • 3 sheets filo pastry
  • 1 egg, beaten
  • 25g feta, crumbled
  • salad leaves, to serve (optional)


Make it even easier
To make this dish even easier (and save you cleaning the pan), omit the egg, brush the filo sheets with oil, scrunch them up and use to cover the filling before baking. You’ll have a filo-topped pie instead of a tart.

Use the leftover pastry
Leftover filo pastry is great for making quick feta & spinach parcels – ideal for lunchboxes or garden picnics. Find more filo inspiration here.


  1. Heat ½ tbsp oil in a 20cm-wide skillet or ovenproof frying pan, and fry the spring onions and courgettes for 5 mins until lightly golden. Stir in the frozen peas and sugar snap peas, and cook for a few minutes until the peas have defrosted. Tip in the butter beans, crème fraîche and 50ml water. Stir, then bubble for 2-3 mins until the sauce coats the greens. Transfer to a bowl, then stir in the mint and lemon zest. Season.

  2. Clean the pan and heat the oven to 200C/180C fan/gas 6. Use 1 tbsp oil to brush the filo sheets all over, then stack them up. Add the filo stack to the pan, pressing it into the base and leaving plenty of overhang. You can cut the filo sheets in half, then use them to line the pan, if you find that easier.

  3. Mix the egg into the greens and crème fraîche mixture, then spoon over the stack of filo. Scatter over the feta, then scrunch up the overhanging filo around the sides to make a crust. Brush the exposed filo with the remaining oil.

  4. Return the pan to the heat and cook for 5 mins to crisp the filo base. Transfer to the oven and bake for 20-25 mins until the filo is fully crisp and golden, and the filling has set. Cut into wedges and serve with some salad leaves, if you like.

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