Recipes

Sweet Potato Crust Spinach Tart

  • Lunch
  • 1hr
  • x

1

Preheat oven to 180ºC.

2

Heat olive oil in a pan and add some of the sweet potatoes. Fry until tender. Remove and place on a paper towel to absorb the excess oil and repeat enough times to cook all of them.

3

To the same pan, add the onions and garlic and sauté. Use extra olive oil if needed.

4

Add in the greens and cook until wilted. Transfer to a cutting board and finely chop.

5

Place the chopped, cooked greens in a medium bowl.

6

Add the remaining ingredients and stir.

7

Line a spring form pan with the cooked sweet potato, ensuring the base and sides are fully covered.

8

Pour in spinach mixture.

9

Place in the oven and bake for 35 minutes.

Ingredients

  • 3 tbsp olive oil
  • 4 sweet potatoes, peeled and sliced lengthways, thinly
  • 2 garlic cloves, crushed
  • 1/2 onion, crushed
  • 125g feta cheese
  • 1/2 natural yoghurt
  • 2 beaten eggs
  • 150g fresh greens (baby kale, spinach, arugula)
  • Pepper
  • Salt

Benefits

  • Aim
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA