Spinach, Chickpea and Fetta Tart

[cookie1]

Spinach, Chickpea and Fetta Tart:
6:
Ingredients:
250g chopped frozen spinach
2 teaspoons olive oil
small onion
2 cloves garlic
210g can chickpeas, drained, rinsed
200g fresh ricotta
2 eggs
20g parmesan, grated
1 quantity of short pastry from the EDC
50g fetta cheese


Preparation:
Drain the spinach and squeeze as much water from it as you can.
Roll out the pastry to fit a 21cm or 22cm quiche plate. Blind bake for 5-10 minutes in a moderate oven.
Grate the parmesan and set aside. Chop onion and garlic in bowl for 2-3 seconds, speed 6. Add oil and cook 2 minutes at 100⁰ for 1-2 minutes. Set aside to cool a little.
Add spinach, ricotta, eggs, parmesan and onion mix to bowl. Mix speed 4, 10-20 seconds. Add chickpeas, reverse speed 3/4 until they are incorporated into the mix.
Place in the quiche plate and spread out. Scatter the crumbled fetta on the top.
Cook in moderate oven 30-40 minutes until just set.

Photos:
Sorry didn't take any this time.

Tips/Hints:
This recipe is based on the recipe of the same name from the Women's Weekly "Pies" book. I have altered the method and some of the ingredients.

[cathy79]

Cookie, that sounds delicious.  Especially like not precooking the spinach.  Thank you - look forward to trying.

[Thermomixer]

LOL - sounds great cookie1 - as i was reading I thought "This looks like a WW recipe that I have made....."  Oh yes, i read somewhere that you had another WW pie book !!

Thanks it is a great pie.

[judydawn]

Another good one to use up some spinach from my garden. Will have to cook up and freeze some packs for recipes like this.  Thanks Cookie.

[em]

this sounds delicious i just love spinach and chickpeas, will try this one, however i am not really good with pastry so this will be good practice for me! thanks cookie

[cathy79]

Made this for a picnic lunch for yesterday.  Easy and delicious!  I used fresh spinach, just removing the stalk and chopping before I started.  I used a 400g can of chickpeas, but once drained, was only 210g of chickpeas anyway.

Thanks Cookie - I can't wait to finish building my vegie garden so I can grow spinach.

[cathy79]

I was hoping to cook this tonight, but haven't got any ricotta (and am determined to only buy fresh f&v and a few essentials for the next month).  Any ideas to substitute?

[cookie1]

Cottage cheese or  maybe cream cheese.

[cathy79]

Thanks Cookie, will have to put this on the back burner for a little while. Have so much other food to use up at the moment.  It is delicious!

[Lellyj]

Thanks for this.  My vego teenagers loved it.  Delicious!

[cookie1]

That's great.

[zebraa]

This looks brilliant, thankyou