Recipe - Spinach Lattice Flan

2 tablespoon Olive oil
1 lg Onion; chopped
2 Cloves garlic; crushed
500 g Frozen chopped spinach;
thawed and drained
; (1lb)
2 md Size eggs
One half teaspoon Ground nutmeg
250 g Ricotta or curd cheese;
(8oz)
50 g Parmesan cheese; grated
(2oz)
Salt and freshly ground
pepper

FOR THE PASTRY
350 g Plain wholemeal flour;
(12oz)
175 g Margarine; (6oz)
Iced water
1 Egg; size 3, beaten to
; glaze

1. Heat the oil in a pan and fry the onion until softened.

2. Add the garlic and spinach and cook gently for 10 minutes, stirring
occasionally. Cool slightly then beat in the eggs, nutmeg, cheeses and
seasoning.

3. To make the pastry, place the flour in a bowl and rub in the margarine
until the mixture resembles fine breadcrumbs.

4. Add enough water to mix to a firm dough then turn onto a floured surface
and knead lightly until smooth.

5. Cut off two thirds of the pastry, roll out thinly and use to line a 23cm
(9 inch) flan dish, leaving the pastry overlapping the side.

6. Spread the filling evenly in the pastry case and moisten the pastry
edges.

7. Roll out remaining pastry and cut into 5cm (One fourth inch) strips.

8. Arrange in a lattice pattern over the filling and press the edges to
secure.

9. Trim off any excess pastry and brush with the egg. Place in a preheated
oven 200 øC, 400 øF, Gas Mark 6 for 4550 minutes, until golden.

Converted by MC_Buster.

NOTES : A delicious picnic pie served cold or an ideal supper dish with
seasonal vegetables or a mixed salad.

Converted by MM_Buster v2.0l.