Prep Time : 10 minutes
Cook Time : 45-50 minutes
1 tbsp oil
1 large red onion
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g Athina Greek Feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing
- Heat oven to 200ºC.
- Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.
- Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.
- Mix the spinach and onions with 2 beaten eggs, Athina Greek Feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.
- Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.