Matt Tebbutt showcased a tasty Italian Easter tart with spinach, Swiss chard, cheese and eggs on Saturday Kitchen.

the ingredients are: 2 tbsp olive oil, plus extra for greasing, 1 onion, thinly sliced, 1 garlic clove, finely chopped, 400g large leaf spinach, roughly chopped, 1 bunch fresh dill, finely chopped , 400g Swiss chard, finely chopped , 500g ricotta, 100g parmesan, finely grated, generous pinch freshly grated nutmeg, 1 lemon, zest only , freshly ground black pepper, to taste , 5 free-range eggs and 2 x 320g sheets ready-rolled puff pastry.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.