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Serves 4 ❄
- 250g spinach, shredded
- 1 sheet short crust pastry
- 150g feta, crumbled
- 3 large eggs, lightly beaten (reserve 1 tablespoon)
You only need look at the photo to see why I love this dish.
Preheat the oven to 200°C. Heat a large nonstick frying pan, add ¼ cup (60ml) of water and the spinach and cook gently until wilted. Squeeze out excess liquid and set aside. Line a 16cm round cake tin with baking paper and then the sheet of pastry. Add the feta and beaten eggs to the spinach. Mix well and season with sea salt and cracked pepper. Pour the mixture into the pastry case and fold the excess pastry towards the centre. Brush the folded pastry with the reserved egg.
Bake for 40 to 45 minutes or until golden and set.
Silverbeet can be used in place of spinach if you prefer? This is such a good recipe make double. Cook one tonight and freeze the other for those ‘Easy Freezy’ nights when time is against you. Simply freeze the finished tart before baking, just wrap securely with cling wrap. It will store in the freezer for up to 3 months. To cook from frozen, allow an extra 20 minutes cooking time.
Source: 4 Ingredients Menu Planning
