Spinach Tart

1. 1

   Wash and chop small the spinach.

2. 2

   (Do not dry it).

3. 3

   Cook it gently in a large pan using only the water that clung to the spinach leaves while washing.

4. 4

   When cooked, drain it well by pressing and squeezing out the juice in a colander.

5. 5

   Return the spinach to the pan and dry it out over a low heat.

6. 6

   When most of the moisture is gone, add the butter and stir until it is all absorbed.

7. 7

   Beat the eggs in a basin and add them to the spinach along with all other ingredients.

8. 8

   Stir well.

9. 9

   Taste and adjust all seasonings to your taste.

10. 10

    Tip the mixture into a tart tin lined with either puff or shortcrust pastry.

11. 11

    Bake for 10 minutes in a hot oven (Mark 6, 200C or 400F).

12. 12

    Then turn the oven down (Mark 5, 190C or 375C).

13. 13

    Cook for a further 20- 30 minutes until the middle is well risen and browned.

14. 14

    Serve hot or cold.

15. 15

    Note- Do not overcook the spinach in the pot.

16. 16

    It needs only 30 minutes maximum in steps 1- 4.

17. 17

    When filling the tart tin, fill to just below the top of the pastry sides.

18. 18

    It will rise a little.

* Per serving · 4 servings · Values may vary.

No additional tips available.