Torta di Spinach
500g puff pastry
3 or 4 handfuls fresh spinach, washed
2 tbsp olive oil
1 large onion
3 cloves garlic
3 large eggs
salt and pepper
Preheat the oven to gas mark 4 and grease a loose-bottomed flan tin with a little oil.
In a small pan, gently wilt the spinch with a little water.
When cooked, strain and push as much of the water out of the spinach before setting aside.
In a frying pan, heat the oil over a medium heat. Roughly chop the onion and cook for 4 minutes until they begin to become see through. Crush the garlic over the pan and fry for another minute. Turn off the heat and stir in the spinach, parmesan and season to taste.
Push the spinach mixture into the pastry case and gently pull the sides up around to seal the filling in.
Beat the eggs in a medium sized bowl with a little salt and pepper and pour them over the spinach.
Use a pastry brush to drag some of the beaten egg over the pastry to glaze.
Bake for 40minutes until the egg is cooked and golden and the pastry flaking.
Serve hot or cold with a crisp green salad and a lemony dressing.
Roll out the puff pastry on a floured surface to 4mm thick.
Carefully transfer to the flan tin using the rolling pin and push in.
Trim the pastry so 3cm are over hanging the edge of the tin.