- Servings: 10
- Prep: 20 mins
- Total: 50 mins
Method
Preheat oven to 200C
Press pastry into the base of a lightly greased fluted tart pan (with removable base). Trim any excess and prick with a fork and bake blind for 8-10mins. Remove from oven and allow to cool. Turn down oven to 160C
Heat oil in a large frypan, add finely sliced onion and sauté for 2-3 mins until softened. Stir in spinach and olives, cook for a further 1-2 mins until spinach has just wilted. Remove pan from heat.
Spoon spinach mixture into the pastry pan and scatter over small pieces of feta. Wisk together the eggs, cream, salt and pepper, then pour over the spinach mixture. Top with pine nuts and bake in a moderately slow oven (160C) for 20-30mins until set. Slice and serve with salad.
Ingredients
2 Sheets Frozen Shortcrust Pastry (thawed)
2 tsp Olive Oil
1 Red Onion
200g Baby Spinach Leaves
1 Cup Kalamata Olives
125g Barambah Feta
4 Eggs
½ Cup Barambah Pure Cream
Sale & Pepper to Taste
2tbs Pine Nuts