High Protein Spinach Tart
Recipe Details
Prep time: 10 mins
Cook time: 1hr
Total time: 1hr 10mins
Servings: 4/5
Meal prep storage
Keep in air tight container or wrapped with tinfoil in the fridge for up to 5 days.
Ingredients
500g Cottage Cheese
4x whole eggs
250g Feta
300g Fresh or Frozen Spinach
300g Sheet Wholegrain Pastry
1 tsp salt
1 tsp pepper
2 tbsp dill fresh or dried
Method
Defrost the spinach. If in a rush, put the pack of spinach under the hot tap and run until the spinach is almost defrosted. Take the pastry out to room temperature.
Pre-heat oven to 180 degrees C.
In a large bowl mixed together the other ingredients, combine the spinach in.
Lay the pastry into a pie dish or in a deep sided tray, pour in the mixture and spread it evenly around.
I fold the remaining pastry over but if you prefer to trim it away you can.
Bake in the oven for 1 hour, giving it a turn half way through. Use a knife to check its cooked through by poking into the center and if the knife is clean when you take it out, you know it’s done.
Enjoy!
Nutritional information, per serving
kcal: xxx
Fat: xxx g
Saturates: xxx g
Carbs: xxx g
Sugars: xxx g
Fibre: xxx g
Protein: xxx g