No Meat Monday, with a delicious twist.
Ingredients
1 pack thawed phyllo pastry
1 onion thinly sliced
300g chopped spinach
1tsp sumac (optional)
1tsp dried herbs
1tsp crushed garlic
2 sliced tomatoes
150g melted butter
2 tsp sesame seeds
Egg mixture
3 eggs
100g cheese
2tbsp flour
1tsp dried herbs
1/2 cream
1cup milk
Method
Preheat oven on 180
Sauté onions, spinach, sumac,dried herbs and garlic in a saucepan until the spinach has wilted and set aside.
Melt butter, combine with sesame seeds and brush heat proof baking dish with butter.
Roll out pastry on a flat surface and brush with butter mixture all over. Run the brush on the outer side of the pastry to prevent it from drying.
Transfer pastry onto baking dish and press it inward.
Pour spinach filling and layer with sliced tomatoes, season with salt and pepper.
Beat all the egg mixture ingredients well and pour over tomatoes.
Fold and tuck the edges of the pastry inward, do this as you dip your fingers in butter because it can get really flaky.
Once completed, brush the remaining butter on the edges of the tart and bake for 40min.
Let it rest for 15min before you cut it.