Clodagh's Spinach, Leek & Feta Tart
Serves 4
INGREDIENTS:
2 tbsp olive oil2 leeks, sliced2 cloves of garlic, crushed / minced200g spinach (or asparagus)2 eggs200ml double cream80g parmesan cheese, grated100g crumbled feta cheese (or ricotta)Grating of fresh nutmeg4 sheets of filo pastry50g butter, meltedsea salt and freshly ground black pepper
METHOD:
1. Preheat the oven to 190oC.
2. Place a saucepan over a low heat and add the olive oil, then stir in the sliced leeks and garlic. Cover and cook for 4 minutes. Then remove the lid and stir in the spinach.
3. Cook for a further 1 minute. Then remove from the heat and allow to cool a little.
4. While the leeks have been cooking, whisk the eggs in a large mixing bowl and then pour in the cream and grated parmesan cheese. Season with sea salt, freshly ground black pepper and a grating of fresh nutmeg and whisk again. Then fold in the cooked leeks and spinach.
5. Grease a 23cm, loose bottom tart tin with the melted butter. Brush each sheet of filo pastry with the melted butter and place the filo pastry sheets in the tin, one by one, in different angles so that each corner of the sheet isn’t overlapping on the rim and gently scrunch the pastry to form a pretty rim. Spoon the tart filling into the centre of the tin and using the back of the spoon spread the mixture out evenly. Crumble over the feta and gently press it into the mix.
6. Place the tart in the preheated oven. Bake for 8 minutes then check to see if the pastry is golden\. Cover the edges of the tart loosely with foil to stop the filo getting too dark and bake for a further 12-15 minutes or until the centre is just set.