Ingredients
- Short Crust Pastry - we used a food processor for this recipe.
- ♡ 1 Cup Plain Flour
- ♡ ⅔ Cup Wholemeal Self Raising Flour
- ♡ 125g Butter - Chilled and Chopped
- ♡ 1 Egg - Chilled
- ♡ 1 Tablespoon Chilled Water
- ♡ 250g Packet Of Frozen Spinach – Thawed
- ♡ 300g Ricotta Cheese
- ♡ 2 Eggs – Lightly Beaten
- ♡ 250g Mushrooms – Sliced
Instructions
- ♥ Process flour, butter and a pinch of salt in a food processor until mixture resemble breadcrumbs.
- ♥ Whisk egg and water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
- ♥ Turn pastry out on to a work surface and gently to bring together. Roll it out and put it into the flan pan, moulding it to the sides. Put it into the freezer30 minutes.
- ♥ Grease a 23cm flan pan or spring form cake tin. Pre-heat oven to 200ºC
- ♥ Mix spinach, ricotta and eggs together and pour it into the frozen pastry.
- ♥ Arrange the mushrooms on top and bake in the preheated oven for 30-40 minutes or until the base of the pastry is golden brown.
- ♥ Serve with green salad and enjoy!
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