Description

The classic Spinach Tart but with a slight twist of crispy panchetta!

Ingredients

2 Bags                         Spinach (fresh 400g)
2                                 Eggs
1.5 Tubs                      Ricotta or Philadelphia Cheese
1 Block                       Grated Caerphilly Cheese
Large Handful            Grated Parmesan Cheese
Nutmeg                      1/4 Grated
Panchetta Cubes (optional)
Olive Oil

 Method

Wash and boil the spinach for 2 or 3 minutes and drain well
Squeeze as much water out of spinach as possible
Chop very finely
In a large bowl whip Philadelphia with some salt and a little olive oil
Add Parmesan, Caerphilly, eggs, nutmeg and a little more oil and mix well
Add spinach and mix

Optionally fry the panchetta cubes until slightly crispy and add them to the mix.

Taste and add salt or more Cheese to taste

I confess to cheating here and use ready made, ready rolled short crust pastry.

Line a shallow pie dish with the pastry and add the filling.

As an alternative you can also use Yorkshire pudding dishes or fairy cake tins for individual totras which work very well.

Once you have filled your chosen dish, fold back the pastry to make a nice edge and brush the top with a beaten egg.

Bake in the oven for 10 minutes at 180 degrees and then a further 20 minutes at 160 (or until the base of the pastry is firm)