Olive Magazine

Spinach and fontina tart

Published: December 19, 2014 at 2:30 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal499
fat30.3g
saturates0g
carbs43.2g
sugars0g
fibre2.8g
protein16g
salt2.04g
Advertisement

Ingredients

  • olive oil
  • 1 pack filo pastry
  • 1 onion, finely chopped
  • 450g frozen spinach, defrosted and excess liquid squeezed out
  • 80ml single cream
  • nutmeg
  • 100g fontina or gruyère, grated

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content