Spinach Flan Recipe
Ingredients
| 175 g/6 oz plain 81% stone ground flour salt | ||
| 75 g/3 oz margarine | ||
| Water | 2 Tablespoon | |
| 50 g/2 oz margarine | ||
| 375 g/12 oz onions, sliced | ||
| Garlic | 1 Clove (5gm), crushed (For the filling:) | |
| Frozen chopped spinach package | 1 (For the filling:) | |
| Yeast | 1 Teaspoon (For the filling:) | |
| Flour | 2 Tablespoon (For the filling:) | |
| Eggs | 3 Large (For the filling:) | |
| 175 g/6 oz Cheddar cheese, grated | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place the flour and salt in a bowl and rub in the margarine until mixture resembles fine breadcrumbs.
2. Add the water quickly, mixing lightly to form a dough. Put in a polythene bag and rest the pastry in a cool place for about 30 minutes.
3. Meanwhile, make the filling. Melt the margarine, add the onions, garlic and spinach, cover and cook over a low heat for 30 minutes, stirring occasionally to prevent the mixture sticking. Stir in the yeast extract.
4. Stir in the flour, cook for 2 minutes and remove from the heat.
5. Beat the eggs well and add to the pan with 100 g/4 oz of the cheese, salt and pepper.
6. Roll out the pastry between two sheets of greaseproof paper. Use to line a 26-cm/10-inch fluted flan dish.
7. Add the filling and place on the centre shelf in a moderately hot oven (190°C, 375°F, Gas Mark 5) and cook for 25 minutes.
8. Sprinkle on remaining cheese in lines and return to the oven for a further 5-7 minutes to just melt the cheese.
9. Serve with a colourful salad and French bread.
2. Add the water quickly, mixing lightly to form a dough. Put in a polythene bag and rest the pastry in a cool place for about 30 minutes.
3. Meanwhile, make the filling. Melt the margarine, add the onions, garlic and spinach, cover and cook over a low heat for 30 minutes, stirring occasionally to prevent the mixture sticking. Stir in the yeast extract.
4. Stir in the flour, cook for 2 minutes and remove from the heat.
5. Beat the eggs well and add to the pan with 100 g/4 oz of the cheese, salt and pepper.
6. Roll out the pastry between two sheets of greaseproof paper. Use to line a 26-cm/10-inch fluted flan dish.
7. Add the filling and place on the centre shelf in a moderately hot oven (190°C, 375°F, Gas Mark 5) and cook for 25 minutes.
8. Sprinkle on remaining cheese in lines and return to the oven for a further 5-7 minutes to just melt the cheese.
9. Serve with a colourful salad and French bread.
Chef
