• 200g Plain Flour
  • 100g Butter
  • Cold Water


  • 200g Plain Flour
  • 100g Butter
  • Cold Water
  • 75g Washed Baby Spinach
  • 75g Soft Goat's Cheese (Chopped or Grated)
  • 150ml Double Cream
  • 2 Medium Eggs
  • Black pepper


  • STEP 1
    Rub the butter into the flour until it resembles fine breadcrumbs (or blitz in the food processor for a few seconds. Add just enough cold water to bring the mixture together into quite a firm dough (I used 4 tbsp).
  • STEP 2
    Wrap in cling-film and chill for at least an hour.
  • STEP 3
    Pre-heat the oven to 190 C/180 C Fan/ Gas 5/375 F
  • STEP 4
    Roll out the pastry on a floured board and line a greased 20cm/8" sandwich cake tin or flan tin.
  • STEP 5
    Bake blind for 12-15 minutes or until it's just starting to colour.
  • STEP 6
    Remove from the oven and reduce the heat to 170 C/160 C Fan/ Gas 3/325 F
  • STEP 7
    Heat 1 tbsp olive oil in a frying pan. Add the spinach leaves and Black pepper and allow to wilt for a minute or two. Remove from the heat.
  • STEP 8
    Mix the eggs, cream and cheese together.
  • STEP 9
    Spoon the spinach into the pastry cases. Pour the egg mixture over. Bake for 20-25 minutes or until the filling is golden brown and set firmly.

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