Spinach and feta tart

Method

1. Heat oven to 200ºC/180ºC fan/ gas 6.
2. 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.
3. Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
4. Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
5. Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.