Spinach and Feta Tart
Ingredients:
1 sheet shortcrust pastry, defrosted
1 tbsp extra virgin olive oil
1 brown onion, finely diced
2 cloves garlic, crushed
300g baby spinach (fresh or frozen)
200g feta, creamy
1 spring onion, finely sliced
2 eggs
Method:
Preheat oven to 180 degrees Celsius. Grease tart pan.
In a pan over medium heat, warm oil. Add onion and garlic and cook until transparent.
Add spinach leaves and cook down.
Remove spinach and onion from pan and squeeze out extra liquid over the sink. This will ensure the tart isn’t overly wet and the pastry doesn’t go soggy.
Transfer to a medium-sized bowl and add feta, spring onion and eggs. Season with salt and pepper (optional). Stir to combine well. Set aside.
Place pastry over tart pan and fit accordingly. Add spinach and feta mixture to tart plan. You may like to top with some extra cheese here.
Place in oven for 45-minutes or until tart is set and golden.
Set aside to cool slightly. Slice and enjoy.
