Name: Spinach tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 5.00 ml Baking powder; salt just a pinch; 110.00 g margarine; 1.00 eggs beaten; water; 15.00 ml oil; 1.00 onion grated; 270.00 g beef mince; 600.00 g spinach; 250.00 ml sour cream; 250.00 g cottage cheese smooth; 1.00 soup powder brown onion; 100.00 g cheddar cheese grated; 3.00 eggs beaten; salt; freshly ground black pepper

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Ingredients (17)

CRUST

240.00 g	flour — cake
5.00 ml	Baking powder
	salt — just a pinch
110.00 g	margarine
1.00	eggs — beaten
	water

FILLING

15.00 ml	oil
1.00	onion — grated
270.00 g	beef mince
600.00 g	spinach
250.00 ml	sour cream
250.00 g	cottage cheese — smooth
1.00	soup powder — brown onion
100.00 g	cheddar cheese — grated
3.00	eggs — beaten
	salt
	freshly ground black pepper

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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.