Spinach & fontina tart
A pack of ready-made filo pastry can make a stylish supper in no time at all
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes plus defrosting
- Heat the oven to 200c/fan 180c/gas 6. brush a 20cm tart tin with oil and line it with the filo pastry, brushing each sheet with a little oil and overlapping them so they fit the tin with some pastry flopped over the edge. bake for 15 minutes. Squash down the top layer if it puffs up in the oven.
- Meanwhile fry the onion in a little oil until tender then stir in the spinach and cook until heated through. Stir in the cream, nutmeg and cheese and season then spoon it into the pastry case. Bake for 15 minutes until just set.
Per serving
499 kcalories, protein 16g, carbohydrate 43.2g, fat 30.3 g, saturated fat 10.2g, fibre 2.8g, salt 2.04 g
Recipe from olive magazine, April 2009.
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http://www.bbcgoodfood.com/recipes/10086/
http://www.bbcgoodfood.com/recipes/10086/
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Ingredients
- olive oil
- 1 pack filo pastry
- 1 onion , finely chopped
- 450g frozen spinach , defrosted and excess liquid squeezed out
- 80ml single cream
- nutmeg
- 100g fontina or Gruyère , grated
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes plus defrosting
Ingredients
- olive oil
- 1 pack filo pastry
- 1 onion , finely chopped
- 450g frozen spinach , defrosted and excess liquid squeezed out
- 80ml single cream
- nutmeg
- 100g fontina or Gruyère , grated
Per serving
499 kcalories, protein 16g, carbohydrate 43.2g, fat 30.3 g, saturated fat 10.2g, fibre 2.8g, salt 2.04 g
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26 March 2009
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27 March 2009
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