1. Wash and chop small the spinach. 2. (Do not dry it). 3. Cook it gently in a large pan using only the water that clung to the spinach leaves while washing. 4. When cooked, drain it well by pressing and squeezing out the juice in a colander. 5. Return the spinach to the pan and dry it out over a low heat. 6. When most of the moisture is gone, add the butter and stir until it is all absorbed. 7. Beat the eggs in a basin and add them to the spinach along with all other ingredients. 8. Stir well. 9. Taste and adjust all seasonings to your taste. 10. Tip the mixture into a tart tin lined with either puff or shortcrust pastry. 11. Bake for 10 minutes in a hot oven (Mark 6, 200C or 400F). 12. Then turn the oven down (Mark 5, 190C or 375C). 13. Cook for a further 20- 30 minutes until the middle is well risen and browned. 14. Serve hot or cold. 15. Note- Do not overcook the spinach in the pot. 16. It needs only 30 minutes maximum in steps 1- 4. 17. When filling the tart tin, fill to just below the top of the pastry sides. 18. It will rise a little. ---------------------------------------------------------------------------
Nutrition
Ingredients
