Spinach & Feta Tart
Serves 4
* 250g spinach, shredded
* 1 sheet short crust pastry
* 150g feta, crumbled
* 3 large eggs, lightly beaten (reserve 1 tablespoon)
Preheat the oven to 200 ̊C/400F. Heat a large nonstick frying pan, add 1⁄4 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 folded pastry with the reserved egg. Bake for 40 to 45 minutes or until golden and set.
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