Spinach and fontina tart
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- olive oil
- 1 pack filo pastry
- 1 onionfinely chopped
- 450g frozen spinachdefrosted and excess liquid squeezed out
- 80ml single cream
- nutmeg
- 100g fontina or gruyèregrated
Nutrition: per serving
- kcal499
- fat30.3g
- saturates0g
- carbs43.2g
- sugars0g
- fibre2.8g
- protein16g
- salt2.04g
Method
step 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.
step 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.
