Let's Cook with Meg and Ted

Spinach tians

A tian is a shallow, Provencal earthenware dish, as well as the frittata cooked within it. If you don't have a similar dish, you can use a square or round pyrex dish or whatever. It's much more spinachy than eggy - good stuff. Excellent as part of a tapas plate.

1 kgspinach, tough stems removed, well rinsed
3large cloves garlic, crushed
salt and freshly ground black pepper
60 gfreshly grated parmesan
freshly ground nutmeg, as much as you like
olive oil

Preheat oven to 150C. Grease a round, 25 cm earthenware dish with olive oil.

Place well rinsed spinach leaves in a saucepan, with the water clinging to them, cover with a lid and cook for about 3 minutes, until the leaves have wilted. Drain and squeeze out excess liquid, then chop roughly.

Combine the eggs, cheese, nutmeg, garlic and salt and pepper in a bowl and beat until smooth. Stir in the spinach. Pour into the oiled dish. Bake for 40-50 minutes, until the filling has set. Serve warm or at room temperature, cut into wedges or sqares.

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