Spinach and fontina tart
Fontina is a deliciously melting Italian cheese so it's great for cooking. This easy vegetarian pie fills a shell of crisp fill pastry with spinach, cheese and onion in a creamy sauce.
Ingredients
- olive oil
- 1 pack filo pastry
- 1 onion finely chopped
- 450 g frozen spinach defrosted and excess liquid squeezed out
- 80 ml single cream
- nutmeg
- 100 g fontina or gruyère grated
Instructions
- 1
Heat the oven to 200c/fan 180c/gas 6. Brush a 20cm tart tin with oil and line it with the filo pastry, brushing each sheet with a little oil and overlapping them so they fit the tin with some pastry flopped over the edge. Bake for 15 minutes. squash down the top layer if it puffs up in the oven.
- 2
Meanwhile fry the onion in a little oil until tender then stir in the spinach and cook until heated through. Stir in the cream, nutmeg and cheese and season then spoon it into the pastry case. Bake for 15 minutes until just set.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com