1 large sheet frozen short-crust pastry, partially thawed
100g fetta cheese, crumbled
250g packet frozen spinach, thawed and well drained
1 onion, finely diced
3 eggs, lightly beaten
185ml can evaporated milk
2 tablespoons chopped fresh dill
1. Preheat oven to 200 C (180 C fan forced). Lightly grease a 24cm loose-bottom flan dish. Press pastry sheet into base and sides of dish.
2. Trim excess and line with baking paper. Fill with beans or rice and bake for 10 min. Remove the beans and bake for a further 10 min, then allow to cool slightly. Reduce oven to 180 C (160 C fan forced).
3. Sprinkle cooled pastry base with fetta. Combine spinach, onion, eggs, milk and dill in a large bowl. Season to taste with salt, pepper and a pinch of nutmeg. Spoon over fetta and bake for 30 min or until set. Serve wedges with tomato, red onion and parsley salad and a little yoghurt.