Spinach was once called 'the herb of Persia', and has long had a reputation for being a source of great strength. Choose young spinach with small, tender leaves. Garnish the flan with rings of pepper.
Preparation time : 30 minutes,
Cooking time : 1 hour,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 410
6 oz (175 g) wholemeal self-raising flour
3 oz (75 g) butter
h2>For the Filling
1 lb (450 g) spinach
1 red or yellow pepper
1/2 pint(285ml) whole or semi-skimmed milk
5 spring onions
Salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1. Tip the flour into a bowl and add a pinch of salt. Rub in all the butter until the mixture resembles fine breadcrumbs, and sprinkle in about 2 tablespoons of cold water to form a firm dough.
Knead the dough on a lightly floured surface until smooth, then roll out and use to line an 8in (200mm) flan or tin.
2. Fill with greaseproof paper and baking beans. Bake for 15 minutes. Remove the beans and paper, bake for 5 minutes more to dry out.
3. Wash the spinach and cook with just the water that clings to it in a saucepan for 8 minutes, drain well, and chop roughly. Reserving a few rings for garnish, de-seed and dice the rest of the pepper and cook in boiling water for 5 minutes.
4. Beat the eggs and milk together in a bowl, then add the chopped onions, spinach, pepper, nutmeg and seasoning. Spoon the filling into the flan and cook in the Oven for 40 minutes, until set.
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