Spinach Tart

How to get people to eat spinach. This is a little sweet and not like normal vegetables. Can be eaten hot or cold. Very yummy.

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 2  lbs  english spinach
• 3  tablespoons rose water
• 1  teaspoon sugar
• 1  pinch powdered ginger
• 4  ounces butter
• 6  egg yolks or 4  whole large eggs
• 3  ounces currants
• 1  pinch ground cinnamon
• 1  pinch salt

Directions

1. Wash and chop small the spinach.
2. (Do not dry it).
3. Cook it gently in a large pan using only the water that clung to the spinach leaves while washing.
4. When cooked, drain it well by pressing and squeezing out the juice in a colander.
5. Return the spinach to the pan and dry it out over a low heat.
6. When most of the moisture is gone, add the butter and stir until it is all absorbed.
7. Beat the eggs in a basin and add them to the spinach along with all other ingredients.
8. Stir well.
9. Taste and adjust all seasonings to your taste.
10. Tip the mixture into a tart tin lined with either puff or shortcrust pastry.
11. Bake for 10 minutes in a hot oven (Mark 6, 200C or 400F).
12. Then turn the oven down (Mark 5, 190C or 375C).
13. Cook for a further 20- 30 minutes until the middle is well risen and browned.
14. Serve hot or cold.
15. Note- Do not overcook the spinach in the pot.
16. It needs only 30 minutes maximum in steps 1- 4.
17. When filling the tart tin, fill to just below the top of the pastry sides.
18. It will rise a little.