Spinach and Feta Tart
1 tbsp oil
1 large red onion
500g field fare frozen spinach (defrosted)
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing
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.
Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.
Many thanks to www.deliciousmagazine.co.uk for this recipe