- 1 onion, grated
- 8 spring/green onions, cut into 1cm slices
- 2 bunches English spinach, stems removed, washed and roughly chopped
- 3 cage-free eggs
- 250g low-fat feta, crumbled or grated
- ¼ cup grated parmesan
- 2 sheets frozen ready rolled puff pastry, slightly thawed
- 2 teaspoons sesame seeds
Preheat oven to 200°C (180°C fan forced). Grease a shallow 16cm x 26cm pan with butter or oil. Place onion, spring/green onions and 2 tablespoons oil in a frying pan over medium heat. Cook for 4-5 min or until tender. Add spinach and cook over a low heat for 10 min. Allow to cool.
In a large bowl, place the eggs, feta, parmesan and cooled spinach mix. Season with pepper and mix well.
Line base and sides of pan with one and a half pieces of puff pastry, cutting and joining as needed. This should leave a 13 cm x 24cm piece of pastry.
Fill dish with the egg mixture, fold in the sides and top with the remaining piece of pastry. Brush well with beaten egg and score the top with a diagonal pattern. Sprinkle with sesame seeds and bake for 20-25 min. Stand 10 min before cutting. Serve with a mixed salad and tomato chutney. Garnish with fresh parsley if desired.