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Spinach and fontina tart
Published: December 19, 2014 at 2:30 PM
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serves 4
Easy
Total time: 40 mins
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Fontina is a deliciously melting Italian cheese so it's great for cooking. This easy vegetarian pie fills a shell of crisp fill pastry with spinach, cheese and onion in a creamy sauce.
Vegetarian
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Ingredients
Nutrition
-
olive oil
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1 pack filo pastry
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1 onion
finely chopped
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450g frozen spinach
defrosted and excess liquid squeezed out
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80ml single cream
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nutmeg
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100g fontina or gruyère
grated
Nutrition: per serving
- kcal499
- fat30.3g
- saturates0g
- carbs43.2g
- sugars0g
- fibre2.8g
- protein16g
- salt2.04g
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Method
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step 1
Heat the oven to 200c/fan 180c/gas 6. Brush a 20cm tart tin with oil and line it with the filo pastry, brushing each sheet with a little oil and overlapping them so they fit the tin with some pastry flopped over the edge. Bake for 15 minutes. squash down the top layer if it puffs up in the oven.
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step 2
Meanwhile fry the onion in a little oil until tender then stir in the spinach and cook until heated through. Stir in the cream, nutmeg and cheese and season then spoon it into the pastry case. Bake for 15 minutes until just set.
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