Spinach, rocket, feta & ricotta breakfast tart

1. Preheat oven to 180c.
2. Melt half the butter in a large frying pan over a medium heat and add the chopped leeks and garlic, stir occasionally until starting to caramelise.
3. Add the chopped spinach and rocket to the pan and stir until wilted.
4. Transfer the contents of the frying pan into a colander and drain.
5. Crumble the feta and ricotta into a bowl with the oregano and thyme, season to taste and mix well.
6. Melt the rest of the butter and then coat an oven proof tin.
7. Line the oven proof tin with a filo pastry sheet, allowing pastry to overhang, brush with butter then lay another sheet and repeat until filo is used up.
8. Spread the mixture evenly over the base of the pastry.
9. Whisk buttermilk and 3 eggs in a bowl, season to taste, then pour over the mixture. Crack the remaining eggs over and drizzle with oil.
10. Brush the pastry edges with butter and bake for 20-25 minutes until tart is set and eggs are cooked.
11. Garnish with rocket and pine nuts and serve.

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