- 150g plain flour (do use gluten free flour if needed)
- 75g unsalted butter, cold and in squares
- ½ tsp sea salt
- 30-50g cold water
- 200g Feta
- 100g Spinach, wilted
- 100g parmesan
- 5 medium eggs
- 30g milk
- 200ml crème fraîche
- 50g pine nuts
- ¼ tsp fine sea salt
- 2 pinches ground black pepper
- 1/4 tsp freshly grated nutmeg
Start with the pastry. Add the flour, salt, cold butter, and the water into a food processor and pulse until it all comes together, adding a splash more water if needed (you can do this by hand if you need, crumble the butter into the flour, then combine the water).
Dust some flour onto your rolling area, and with your pastry in a smooth ball, place in the middle and then roll out as thinly as you can.
Grease and then line an 8" loose-bottomed, fluted flan tin, and lay the pastry over the base.
Trim the pastry edges by rolling the rolling pin over the tin.
Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
Pre heat oven to 180C. Line the pastry case with foil, the shiny side down, and fill with baking beans. Bake for 15 mins.
Take off the foil and remove the beans and bake again for 4-5 mins more until the pastry is pale gold.
While the pastry cooks, prepare the filling.
Use a wooden spoon, to beat the crème fraîche, milk and add in the eggs. Season and add the ground nutmeg.
Arrange the spinach into the base of the pastry evenly and scatter over 3/4 of the feta, crumbled into pieces.
Pour the wet filling into the pastry case and top with the rest of the feta and the pine nuts.
Scatter the remaining handful of parmesan over the top, then carefully place into the oven.
Lower the heat to 170C. Bake for approx 20 mins, or until golden and softly set, with a little bit of movement still in the centre.
Leave it for 5 mins, then remove from the tin. Best served freshly baked with a crisp green salad, but works really well cold / as a packed lunch.