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Soft cheese and spinach tart
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
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Ingredients
for
1
- Ingredients
- 1 Tbsp Oil (plus extra for brushing)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 5 cups young Spinach
- 1 egg
- 1 ⅛ cups Ricotta cheese (drained)
- ½ tsp grated Nutmeg
- salt
- peppers
- ⅔ cup Feta (crumbled)
- 2 Tbsps parsley
- 4 sheets phyllo pastry (filo)
Preparation steps
1.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep 20 cm | 8" loose-based tin.
2.
Heat the oil in a frying pan and cook the onion and garlic for 10 minutes over a low heat, until soft but not browned.
3.
Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much liquid as possible. Set aside to cool.
4.
Beat the egg with the ricotta and nutmeg and season to taste with salt and pepper. Stir in the feta, spinach mixture and parsley.
5.
Line the tin with the filo sheets, brushing each sheet with oil and leaving excess pastry overhanging.
6.
Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie and brush the top with oil.
7.
Bake for 25-30 minutes until golden brown and crisp. Cool in the tin for 10 minutes before removing.
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