Spinach & Feta Tart | Everfresh Food Market

Ingredients

• 250g spinach shredded
• 1 sheet short crust pastry
• 150g feta crumbled
• 3 large eggs lightly beaten (reserve 1 tablespoon)
• Preheat theoven to 200C.
• Heat a large nonstick frying pan, add ¼ 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 folder pastry with the reserved egg.
• Bake for 40 to 45 minutes or until golden and set.