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Spinach, feta & tomato slice

  • 0:35 Prep
  • 0:55 Cook
  • 6 Servings


  • Olive oil, to grease
  • 1 1/2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
  • 2 teaspoons olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 1 bunch English spinach, trimmed
  • 100g feta, crumbled
  • 10 cherry tomatoes, halved
  • 3 eggs, lightly whisked
  • 180ml (3/4 cup) pouring cream
  • 2 tablespoons finely grated parmesan


  • 1
    Preheat oven to 180°C. Brush a 26 x 16cm (base measurement) slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest. Bake for 15 minutes.
  • 2
    Heat oil in a medium non-stick frying pan over medium heat. Cook the leek and garlic, stirring, for 2 minutes or until the leek is soft. Spread over the pastry base.
  • 3
    Cook the spinach in the frying pan over medium heat for 1 minute or until just wilted. Transfer to a plate lined with paper towel. Squeeze excess liquid from spinach. Arrange the spinach over the leek. Top with the feta and tomato.
  • 4
    Whisk the egg, cream and parmesan in a large jug. Pour over the spinach mixture. Bake for 35 minutes or until firm.

Source: taste.com.au


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