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    Spinach and Feta Flan

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    Spinach and Feta Flan

    • Preparation time: 45 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 8


    • 250g shortcrust pastry
    • 2 x 250g bags spinach
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 400g Feta cheese, roughly chopped
    • 15g dill, finely chopped
    • 20g mint, finely chopped
    • Salt and freshly ground black pepper


    1. Preheat the oven to 180ºC, gas mark 4. Roll the pastry out and line a 20cm-diameter, 4.5cm-deep flan tin with it. Prick the pastry with a fork, line with foil and dry beans and bake blind for 10 minutes. Remove foil and beans and bake for another 10 minutes.
    2. Cook the spinach in a large pan with a little boiling water for a minute or two, until wilted. Drain and, as soon as it is cool enough, squeeze out the liquid with your hands. Chop roughly.
    3. Heat the oil in a frying pan on a medium heat. Add the onion, and sweat for 10-15 minutes or until very soft. Mix with the Feta, spinach and herbs. Season. Spread in the pastry case and bake for 30 minutes. Serve hot or cold.

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