- Whole wheat flour – 175 gms
- Pinch of salt
- Lard – 40 gms
- Butter – 40 gms
- Iced water – 2 tbsp Filling
- Fresh spinach leaves- 450 gms
- Cottage cheese – 100 gms
- Eggs, beaten - 2
- Single cream – 75 ml
- Parmesan cheese, grated – 4 tbsp
- Salt – to taste
- Freshly ground black pepper
Method:-
- Mix the flour with the salt in a bowl. Rub in the fats until the mixture resembles fine breadcrumbs. Add the water and bind together to a firm but pliable dough.
- Roll out the pastry on a lightly floured surface to a round large enough to line a 20cm (8 inch) dish. Cut the excess pastry away, leaving a 5mm (¼ inch) 'collar' above the dish to allow for any shrinkage. Prick the base and sides well with a fork.
- Place a double thickness layer of paper towel over the base, easing it into position round the edges.
- Cook on full (100%) power for 3½ minutes, giving the dish a quarter turn every 1 minute. Remove the paper and cook for a further 1½ minutes.
- Place the spinach in a bowl, cover and cook for 5-7 minutes. Drain and chop coarsely.
- Mix together the cottage cheese, eggs, cream, Parmesan cheese and salt and pepper to taste.
- Stir in the spinach, blending well. Spoon into the flan case and cook on defrost (30%) power for 14—16 minutes, giving the dish a quarter turn every 3 minutes.
- Allow to stand for 10-15 minutes. The filling should set completely during this time.
