Serves: 6 people

INGREDIENTS

TART CRUST:
65g oat flour/spelt flour
45g almond flour (or ground almonds)
2tbsp corn starch
20g butter (or lactofree/goat butter)
3 tbsp ice-cold water

SPINACH&FETA FILLING:
3 eggs
150g Feta cheese
1tsp dried oregano
1/2 tsp red chilli flakes
1/2 tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove
150 g fresh spinach
a pinch of salt
a pinch of black pepper

METHOD

Preheat the oven to 180C.
Combine the oat and almond flours, corn starch and sea salt in a bowl.
Add the butter and the ice cold water.
With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes.
Press the dough evenly into a 20cm tarte case.
Prick the bottom with a fork and blind bake for about 10 minutes.
Reduce the oven to 170C.

Crach the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the Feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.
Heat olive oil in a large frying pan on a Medium-High heat.
Add spring onions and garlic and fry for about 3 minutes until golden.
Add half of the spinach and a pinch of salt. Stir the spinach gently until it wilts, then add the rest and keep stirring until wilted.
Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture.
Stir well until everything is combined.
Spoon the filling into the crust.
Bake for about 30 minutes until the filling is firm and golden. Let it cool for a while before serving.
Enjoy it! Bon Appetit!

Recipe from BistroMarcell