spinach and cheese tart

Delicious hot or cold, only a sliver is needed

300g pastry

250g spinach

200g feta cheese

100g pecorino cheese, grated and halved

4 eggs, beaten

ground pepper

  • Preheat the oven to gas mark 6.
  • Line a 20 cm pie dish with pastry and blind bake until the base is firm. Remove from oven, brush the base with some of the beaten egg and return to the oven for a few more minutes. Set aside and keep the oven on gas mark 6.
  • Steam the spinach in a colander over a pan of simmering water. When cooked and cooled, squeeze out all the excess water and chop. 
  • In a large bowl add beaten egg, feta cheese, pecorino cheese and pepper. Mix well.
  • Stir through the spinach. 
  • Pour the mixture into the pastry case.
  • Bake for around 30 minutes or until set. 

If you are limited for time or your oven cannot bake pastry adequately, use a pre-baked pastry case.