Spinach and Feta White Spelt Quiche

20cm/8” round baking dish or tart tin, frying pan, 2 x mixing bowls and pastry blender

WHITE SPELT PASTRY
100g Doves Farm Organic White Spelt Flour
pinch of salt
50g butter
4-5 tbsp cold water
butter, for dish
flour, for dusting

SPINACH AND FETA FILLING
150g spinach
3 eggs
¼ tsp salt
¼ tsp pepper
pinch of nutmeg
100g feta

180°C, Fan 160°C, 350°F, Gas 4

White Spelt Pastry

1. Pre-heat the oven.
2. Rub a little butter around a 20cm/8” round baking dish or tart tin or insert a baking liner.
3. Put the flour and salt into a mixing bowl.
4. Chop the butter into cubes and add them to the bowl.
5. Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
6. Stir in enough water to make a soft slightly sticky dough.
7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
8. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
9. Cut away any pastry that hangs over the edge of your dish.

Spinach and Feta Filling

1. Wash and roughly chop the spinach into a frying pan over a medium heat, cover and cook until wilted, about 5 minutes. Remove from the heat. OR thaw frozen spinach.
2. Put the eggs, salt, pepper and nutmeg into a mixing bowl and beat well.
3. Stir in the spinach.
4. Pour the mixture into the pastry case.
5. Cut the feta into lumps and spread it on top.
6. Bake for 35-40 minutes.