Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. Olive oil, to grease

  3. 1 1/2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed

  4. 2 tsp olive oil

  5. 1 leek, pale section only, thinly sliced

  6. 1 garlic clove, crushed

  7. 1 bunch English spinach, trimmed

  8. 100g feta, crumbled

  9. 10 cherry tomatoes, halved

  10. 3 eggs, lightly whisked

  11. 180ml (3/4 cup) pouring cream

  12. 2 tbs finely grated parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest. Bake for 15 minutes.

  2. Heat oil in a medium non-stick frying pan over medium heat. Cook the leek and garlic, stirring, for 2 minutes or until the leek is soft. Spread over the pastry base.

  3. Cook the spinach in the frying pan over medium heat for 1 minute or until just wilted. Transfer to a plate lined with paper towel. Squeeze excess liquid from spinach. Arrange the spinach over the leek. Top with the feta and tomato.

  4. Whisk the egg, cream and parmesan in a large jug. Pour over the spinach mixture. Bake for 35 minutes or until firm.


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