Ingredients
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7 ounces spinach (200g, do NOT use chard) or 7 ounces baby spinach leaves (200g, do NOT use chard)
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7 ounces feta cheese (200 g, blotted dry if in brine)
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1/2 cup heavy cream (125 ml, I used a thick creme fraiche, or use sour cream OR USE GREEK YOGHURT)
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4 eggs, largest size
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1 teaspoon Tabasco sauce (5 ml, or use any hot sauce)
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1/2 cup green onion, chopped (125 ml, spring onion, or shallots)
Instructions
- Heat oven to 350 deg F/180 deg Celsius If you have a convection/fan oven, lower heat slightly.
- Grease a normal-sized pie tin or tart plate with butter.
- In a large bowl, tear up the spinach leaves. To make this less "rustic", LOL, you can chop the leaves finely!
- Crumble the feta cheese over the leaves and add the chopped green/spring onions.
- In another bowl, beat the cream with the eggs until well beaten and very smooth. DO use thick cream: the creme fraiche we get is slightly softer than the consistency of cream cheese, which is great! Or use sour cream, which is thicker than plain cream.
- Add to the bowl of vegetables, Tabasco, and if you like, the nutmeg.
- Stir this whole funny mess together.
- Scrape into the greased tart plate, and bake in the pre-heated oven for 30 - 35 minutes, When done, it will be puffed up slightly in the centre, and will not wobble when you shake it.
- Can wait in a warming oven.
- NOTE: this recipe can be "refined" by slicing the dried leaves finely, and the final mixture baked in individual tartlet tins. In that case, serve it with a topping of thick yoghurt (Greek style) seasoned with a little salt, pepper, and a sprinkling of paprika. This way, it can be little tartlets for a buffet or other occasion -- and it will still be quick and easy to do.