French Bean and Spinach Tart (Spanakopita)
A French-inspired twist on the classic Greek spanakopita, featuring a rich buttery crust and a delicious bean and spinach filling.
Ingredients
- ●250g beanscanned or cooked
- ●200g fresh spinachwilted
- ●150g robust cheesegrated
- ●20g refRESHING herbschopped
- ●1 sheet spanakopita pastrythawed
- ●20g butTermelted
- ●2 eggsbeaten
- ●to taste salt
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Blanch the spinach in boiling water for 30 seconds, then drain and chop.
- 3
In a pan, sauté the chopped spinach with the robust cheese, refreshing herbs, and a pinch of salt until well combined.
- 4
Roll out the spanakopita pastry and place it on a baking sheet.
- 5
Spread the spinach and cheese mixture evenly over the pastry, leaving a 1cm border around the edges.
- 6
Dot the top of the filling with the melted butter.
- 7
In a small bowl, beat the eggs and brush the edges of the pastry with the egg wash.
- 8
Fold the edges of the pastry up over the filling to form a crust.
- 9
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- 10
Remove the tart from the oven and let it cool for 5 minutes before serving.