Spinach & Feta Tart
Serves 4 serves
Ingredients
- 250g spinach shredded
- 1 sheet short crust pastry
- 150g feta crumbled
- 3 large eggs lightly beaten (reserve 1 tablespoon)
Instructions
- Preheat theoven to 200C.
- 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 folder pastry with the reserved egg.
- Bake for 40 to 45 minutes or until golden and set.