Feta and poached egg tart

Breakfast is the most important meal of the day and Sean Gravina makes it the most delicious. This tart with perfectly poached eggs and spinach is a satisfying and nutritious breakfast, perfect to make for your mum on Mother’s Day

Feta and poached egg tart


  • 80g butter, coarsely chopped
  • 1 leek, thinly sliced
  • 1 garlic clove, finely chopped
  • 1½ bunches spinach, trimmed and coarsely chopped
  • 1½ bunches rocket, coarsely chopped
  • 150g ricotta, coarsely crumbled
  • 50g feta, coarsely crumbled
  • 2 tbsp thyme, coarsely chopped
  • 2 tbsp oregano, coarsely chopped
  • 1 lemon, zest only
  • 8 filo pastry sheets
  • 100ml buttermilk
  • 9 eggs, at room temperature
  • For drizzling: olive oil
  • Tomato relish
  • 30 ml olive oil
  • ½ Spanish onion, finely chopped
  • 1 garlic clove, finely chopped
  • 350g small tomatoes, such as baby grape
  • 2 tbsp sherry vinegar
  • 1 tbsp (20g) brown sugar



  1. Preheat oven to 180°C.
  2. Melt half the butter in a large frying pan over medium heat, add leek and garlic and stir occasionally until starting to caramelise (6-7 mins).
  3. Add spinach and rocket, stir until wilted (1-2 mins), transfer to a colander to drain, then a bowl.
  4. Add cheeses, herbs and lemon rind, season to taste, mix well, set aside.
  5. To make the tomato relish, heat oil in a frying pan over medium-high heat, add onion and garlic and stir occasionally until starting to caramelise (6-7 mins).
  6. Add tomato, sauté until tomato begins to break down (4-5 mins).
  7. Add vinegar and sugar, season to taste, cook until syrupy (2-3 mins), then cool to room temperature.
  8. Melt remaining butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin), then line with a filo sheet, allowing pastry to overhang.
  9. Brush with butter, then lay over another filo sheet and repeat until filo is used.
  10. Spread spinach mixture in base, make 6 evenly spaced indentations in filling, set aside.
  11. Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture.
  12. Crack remaining eggs into indentations and drizzle with oil.
  13. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20-25 mins).
  14. Serve with tomato relish.

This recipe first appeared on Gourmet Today TV, aired on 6 May, 2016. 

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