Spinach, feta and pine nut tart
Ingredients
- 300g shortcrust pastry (see page 263)
- 2 tbsp olive oil
- 2 sweet onions (such as vidalia), finely chopped
- 500g spinach leaves, washed and drained
- Nutmeg, to grate
- 250g feta cheese, crumbled
- 1 large egg
- 1 large egg yolk
- 200ml double cream
- 50g toasted pine nuts
- 4 tbsp freshly grated parmesan
- Salt and pepper
- Baking beans
Instructions
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