Spinach & goat’s cheese puff

30-60 minutes 4 servings 800 kcal or less calcium cheap folate mains open pie pastry shop-bought tart tartlet thrifty veggie

N/A

Source

Ingredients

375g pack ready-rolled puff pastry

400g frozen spinach , thawed and squeezed dry

2 eggs

150ml milk

2 x 125g packs soft goat's cheese

¼ nutmeg , grated

Method

Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.

Use a hand blender to blitz the spinach with the eggs, milk, half the goat’s cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.