Chese & Spinach Flan

Serves 8:

The Pastry
115g Butter
225g Plain Flour
1/2 Mustard Powder
1/2 Paprika
Pinch salt
115g Grated Cheddar Cheese
1 egg, beaten

Rub the butter into the flour till it resembles breadcrumbs
Stir in the mustard powder, paprike, salt and cheese
Bind the dough with 3-4tbsp water
Knead until smooth, wrap and chill for 30 in fridge

The Filling:
450g spinach
1 chopped onion
Pinch of nutmeg
225 cottage cheese
2 large eggs, beaten
50g parmesan, grated
150ml single cream
Salt & pepper

Put the spinach and onion in a pan, cover and cook slowly.
Season with salt and pepper and nutmeg.
Turn the spinach into a bowl and cool slightly.
And the remaining filling ingredients.

Roll out 2 thirds of the pastry on a lightly floured surface and use it to line a 23cm loose based tin.
Press it well into the edges, removing excess pastry.
Spoon the filling into the flan base.

Preheat the oven to 200 degrees

Roll out the rest of the pastry and place delicately on top.
Brush over with the egg.
Press the edges together and bake for 35-40 min

Serve hot or cold
Can be made in advance, frozen and reheated.