This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Heat oven to 180°C. Put in an oven tray to heat up. Line a 25cm x 32cm sheet pan/tart tin with baking paper.
2.Roll the pastry out slightly thinner than it comes and line the sheet pan with pastry. Trim the edges. Chill in the freezer while you make the filling.
3.Beat together the cream cheese, milk, cream and eggs until combined. Don’t worry about any lumps of cream cheese as they will melt on cooking. Stir in the grated cheese, spinach, spring onions and seasoning.
4.Retrieve the pastry shell from the freezer, prick all over the base with a fork, then pour in the filling until it reaches the top of the crust.
5.Place on a hot oven tray and bake for 25-30 minutes until dark golden and the base is cooked.
6.Cool for at least 15 minutes before slicing. Serve with your favourite chutney.
This will keep well in the fridge for 3-4 days.
Note