Bacon, Silverbeet & Ricotta Filo Tart

Heat the olive oil in a medium frying pan over a medium-high heat. Add the bacon and brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute, or until fragrant. Add the silverbeet (including the chopped white stalks) and cook, stirring, for 3 minutes or until soft. Transfer to a medium bowl.

In another medium bowl combine the ricotta and eggs. Stir the ricotta mixture through the silverbeet mixture with the mint and lemon zest. Season well with salt and pepper.

Line a shallow small baking dish with the sheets of filo pastry stacked on top of each other, brushing each layer with a little oil. Ensure the edges hang over the sides of the baking dish. Brush lightly with oil. Spoon the silverbeet and ricotta mixture into the centre of the baking dish. Cook in the oven for 20-25 minutes or until the filling feels set to the touch (it should spring back a little when gently prodded) and the pastry is golden. Remove from the oven and set aside for at least 5 minutes before serving.