Bill Granger recipe: Spinach-and-feta tart with spelt pastry
Sunday 23 March 2014
This is revisiting those old pies from back in the day when being healthy meant making a wholemeal pie with cheese. To stop it feeling too terribly retro, I've decided to use a straight-sided tin so that it feels more Ottolenghi than Cranks…
For the pastry
250g white spelt flour
140g unsalted butter, cut into cubes
1 egg yolk
For the filling
1 tbsp olive oil
1 onion, chopped
Handful pine nuts
½ tsp caraway seeds
½ tsp dried oregano
300g baby spinach
200g feta cheese, crumbled
200ml crème fraîche
3 tbsp freshly grated Parmesan
Start by making the pastry. Put the flour, butter and salt into a food processor and whizz until the mixture looks like breadcrumbs. Add the egg yolk and 1 tbsp water. Whizz again until it comes together into a ball. Wrap in cling film and rest in the fridge for a couple of hours.
Preheat the oven to 180C/ 350F/Gas4.
On a lightly floured surface, roll out the pastry and line a 23cm tart tin. The pastry is quite crumbly, so use the trimmings to patch any inevitable cracks. Chill in the fridge for 20 minutes.
Prick the base with a fork then line with greaseproof paper and baking beans and bake for 10 minutes. Remove the paper and beans and bake for a further 5 to 10 minutes until cooked through.
For the filling, heat the oil in a large frying pan over a medium heat. Add the onion, pine nuts, caraway seeds and oregano. Cook for 10 minutes, until the onion is soft. Stir though the spinach until just wilted and set aside.
Combine the feta, eggs and crème fraîche in a separate bowl and stir into the spinach mixture.
Spoon the filling into the pastry case. Scatter with Parmesan and bake for about 15 to 20 minutes until set. Leave to cool for 15 minutes before serving.
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