Roquefort and spinach is a lovely combination. I added some toasted almonds and soaked raisins for a slightly middle Eastern twist. Soaking the raisins in Martini adds a bittersweet herbal note - but you could use a different aromatic alcohol or orange juice. Use a loose bottom tart tin. Otherwise, line the tart tin with baking paper overhanging the sides to make it easier to remove the tart.
Ingredients
Ingredients
- 4 sheets of filo pastry
- Olive oil
- 100g Roquefort cheese
- 100g spinach, cooked and squeezed as dry as possible.
- 20g raisins
- Martini Rosso
- 20g toasted flaked almonds
- Nutmeg
- 3 eggs beaten into 220ml milk
- Place the raisins in a small bowl and pour over just enough Martini Rosso to cover. Soak for an hour then drain.
- Heat the oven to 160 C
- Grease the tart tin.
- Generously brush a sheet of filo with olive oil and place in the tart tin, with generous edges overhanging.
- Repeat with the remaining 3 sheets of filo, overlapping and angling each one until the entire rim of the tin is covered.
- Place the spinach onto the base of the tart, grate a little nutmeg over the top. Crumble the Roquefort over and scatter the raisins and almonds. Reserve some almonds to garnish the top, when cooked.
- Pour over the egg/milk mixture.
- Fold the overlapping edges of the filo around the edge of the filling to form a border. Brush edges with olive oil.
- Bake for 30 to 35 mins until golden. Scatter the served almonds over the top.
- Serve warm or at room temperature.
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