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.

Ingredients

1 tbsp oil
1 large red onion
500g spinach
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

Method

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! :-)[/vc_column_text][vc_column_text]I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.[/vc_column_text][/vc_column][/vc_row]

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