Spinach, Feta & Tomato Slice

Preparation Time

35 minutes

Cooking Time

55 minutes

Olive oil, to grease

1 1/2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed

2 tsp olive oil

1 leek, pale section only, thinly sliced

1 garlic 

1 bunch English spinach, trimmed

100g feta, crumbled

10 cherry tomatoes, halved

3 eggs, lightly whisked

180ml (3/4 cup) pouring cream

2 tbs finely grated parmesan

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.

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.

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.

Whisk the egg, cream and parmesan in a large jug. Pour over the spinach mixture. Bake for 35 minutes or until firm.