Spinach Tart

Directions

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