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Spinach and sweetcorn tart

spinach and corn tart

Ingredients 10
Servings 8
Time 15 mins


  • For the crust:
  • 250
    grated cheddar cheese
  • 250
    grated cold butter
  • 250
    cake flour
  • For the filling:
  • 6
  • 250
    finely chopped spinach - cooked*
  • 1
    tin - cream-style sweetcorn
  • 125
    Feta cheese
  • 125
    Gouda cheese


50 mins

Make the crust: 

Mix all the crust ingredients together and press the dough onto the base and sides of a greased tart dish of about 25 cm in diameter. 

Preheat the oven to 180 ºC.

Make the filling:

Mix all the filling ingredients together and pour into the prepared tart crust. 

Bake for 45 mins.

*Cooking and chopping the spinach.

Rinse the spinach under cold running water.

Remove the central stem and any thick veins.

Place the leaves in a baking bag with a teaspoon of water, fold over the bag (don’t knot it) and place it in the microwave oven with the opening underneath.

Cook for 5 mins on high. 

Empty the spinach out the bag and let it cool. 

Squeeze the spinach tightly to drain any excess moisture and then slice the bundles with a sharp knife.

Place the sliced spinach in a food processor and process until very finely chopped. 

This prevents any long, stringy pieces of spinach.

An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.

boerekos with a twist


Spinach and feta cheesecake

01:00 Preheat the oven to 180°C. Prepare the crust: Mix the butter, biscuit crumbs and Cheddar cheese in a mixing bowl. Line the bottom of a 20cm springform tin with the mixture and press it firmly into the tin. Refrigerate until needed. Fry the bacon in its own fat until just before it begins to crisp.


Read more on: spinach  |  corn  |  tart  |  baking


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