Special Diet

  • 50 g (2 oz) butter
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons chopped thyme
  • 250 g (8 oz) frozen leaf spinach, thawed
  • 175 ml (6 fl oz) single cream
  • 2 eggs, beaten
  • 25 g (1 oz) Parmesan cheese, freshly grated
  • 20 cm (8 inch) frozen pastry tart case (cook from frozen)
  • salt and black pepper

Melt the butter in a large frying pan, add the onion, garlic, thyme and salt and pepper to taste and cook for 5 minutes. Squeeze out all the excess water from the spinach, add to the pan and cook, stirring, for 2–3 minutes until heated through.

Beat together the cream, eggs, cheese and a pinch of salt and pepper in a bowl. Spoon the spinach mixture into the tart case, carefully pour over the cream mixture and bake on a preheated baking sheet in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until set. Serve with a green salad.

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