The classic combination of spinach and feta makes a gorgeous vegetarian tart. Frozen spinach is an ideal way to save money – you won't notice the difference in a tart.
Ingredients
- 1 tbsp oil
- 1 large red onion
- 500g spinach
- 500g pack ready-made all-butter shortcrust pastry
- 2 large free-range eggs, beaten
- 300g (vegetarian) feta, crumbled
- 2 tbsp chopped fresh dill
- Beaten egg, for brushing
Method
- 1. Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.
- 2. Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
- 3. Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
- 4. Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.
Nutritional info
Per serving: 683kcals, 45.7g fat (25.9g saturated), 25.6g protein, 45g carbs, 5.6g sugar, 3.6g salt
Chef's tip
To freeze: open-freeze the finished tart before baking. Once solid, wrap well in cling film and store in the freezer for up to 3 months. Cook from frozen, allowing an extra 20 minutes’ cooking time or until the filling is piping hot.