This recipe is surprisingly easy to make and tastes delicious – it’s perfect for a summer meal or you could take it on a picnic too. I made my pastry from scratch, but you could use a pack of shop-bought to make it even easier. What’s really great about this recipe is that you don’t have to mess about blind baking the pastry, you can just line the tin, pop in the filling and then bake. Great!
This recipe originally comes from Delicious Magazine, and serves 4. It freezes really well too, so you could prepare it in advance, or eat half and freeze the other.
1 tbsp oil
1 large red onion
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
1. Heat the oven to 200C/400F/gas mark 6. 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.
2. Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
3. Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
4. Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.
5. Serve hot or cold with some salad. Enjoy! 🙂