Spinach and parmesan filo tart
2 sheets of filo pastry
30g/1oz unsalted butter, melted
120ml/4fl oz double cream
1 egg yolk
pinch of salt and freshly ground black pepper
110g/4oz spinach, chopped
55g/2oz parmesan cheese, grated
55g/2oz pine nuts, toasted
You can then alter the amount of mixture to suit how many spinach tarts you wish to do.
Preheat the oven to 220C/Gas 7.
Place a large ovenproof chef's ring onto a non-stick baking sheet. Brush the filo pastry sheets with the melted butter and use to line the chef's ring. Press down and then bake in the oven for 2-3 minutes, or until crisp and golden.
Place the cream, egg yolk and seasoning into a large bowl and whisk together until thick, stir in the spinach and parmesan cheese to combine.
Remove the tart case from the oven. Spoon the spinach mixture into the tart, scatter the toasted pine nuts over and return to the oven for 20 minutes, or until firm. Serve.