Spinach tart

Recipe from: 6/15/1989 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • CRUST
  • 240
    g
    cake flour
  • 5
    ml
    baking powder
  • pinch of salt
  • 110
    g
    margarine
  • 1
    egg, beaten
  • iced water (if necessary)
  • FILLING
  • 15
    ml
    oil
  • 1
    onion, grated
  • 270
    g
    mince
  • 600
    g
    uncooked spinach
  • 250
    ml
    sour cream
  • 250
    g
    smooth cottage cheese
  • 1
    packet brown onion soup powder
  • 100
    g
    Cheddar cheese, grated
  • 3
    eggs, beaten
  • salt
  • pepper
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Sift the dry ingredients together and rub in the margarine with your fingers. Add the egg and mix. Add the iced water if necessary, to make a manageable dough. Roll out the dough until 5 mm thick and place in a 23 cm diameter ovenproof pie dish. Prick holes in the dough base with a fork. Refrigerate until needed. Heat the oil in a pan and fry the onion until soft. Add the mince and fry until cooked. Wash the spinach well and remove the stalks. Boil in salted water and drain well. Add to the mince mixture. Mix the sour cream, cottage cheese, onion soup powder, half the Cheddar cheese and the eggs and add to the mince mixture. Season to taste with salt and pepper and spoon into the uncooked crust. Sprinkle the remaining Cheddar cheese over the dish and bake for about 50 minutes until the tips of the crust are lightly browned. Serves 6.
 

Read more on: bake
 

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