200 g (8 oz) shortcrust pastry
1 lb (450 g) spinach
2 tbsp (25 g) 1 oz sugar
3/4 stick (6 Tbsp) 75 g butter
200 g (8 oz) cottage cheese
2 eggs, separated
1 x 5 fl oz (142 ml) carton cream
1 lb (450 g) spinach
2 tbsp (25 g) 1 oz sugar
3/4 stick (6 Tbsp) 75 g butter
200 g (8 oz) cottage cheese
2 eggs, separated
1 x 5 fl oz (142 ml) carton cream
method
1. Roll out the pastry and line a flan tin. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
2. Wash the spinach and chop finely. Cook in a little of the butter. Stir until cooked, then allow to cool.
3. Beat the egg whites until stiff.
4. Add the rest of the butter, the beaten egg yolks and the sugar to the spinach.
5. Sieve the cheese through a coarse mesh and add to the spinach with the cream.
6. Lastly fold in the stiff egg whites.
7. Pour into the flan case and cook for 30 minutes at 200°C, 400°F, mark 6.
2. Wash the spinach and chop finely. Cook in a little of the butter. Stir until cooked, then allow to cool.
3. Beat the egg whites until stiff.
4. Add the rest of the butter, the beaten egg yolks and the sugar to the spinach.
5. Sieve the cheese through a coarse mesh and add to the spinach with the cream.
6. Lastly fold in the stiff egg whites.
7. Pour into the flan case and cook for 30 minutes at 200°C, 400°F, mark 6.
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