INGREDIENTS:

· 150ml self-raising flour 
· 75g butter, cut into small cubes
· 1 tsp salt 
· Cold water to mix 

Filling:
· 230g Lancewood Plain Cream Cheese
· 900g fresh spinach, washed thoroughly to remove all grit. Discard stalks and damaged leaves  
· 25g butter 
· 150ml milk
· 4 eggs, beaten
· 2 Tbls Parmesan cheese - grated 
· Freshly grated nutmeg 
· 1 tsp freshly squeezed lemon juice 
· Salt and freshly ground black pepper 

METHOD:

Pre-heat oven to 180 C.
Pastry:
Sift the flour and salt into a large mixing bowl. Add butter. Transfer to a food processor and process till mixture resembles breadcrumbs. With the processor running, add the water little by little till a soft dough forms. Remove to a floured surface, roll into a ball. Cover with plastic wrap and place in refrigerator to chill for 20 minutes, before rolling out. Line a 25-cm quiche tin with pastry and prick base all over with a fork. Bake for 15 minutes. Remove from oven, brush pastry case with beaten egg and bake for a further 5 minutes. Remove from oven and set aside.
Filling:
Drain spinach leaves thoroughly. Place them in a saucepan together with the butter and some salt and pepper. Cover and cook for about 7 minutes, stirring occasionally until the spinach is limp but colour is still bright. Drain thoroughly, pressing out excess liquid. Beat Cream Cheese in a bowl and gradually add the milk, beaten eggs, parmesan cheese and the seasoning. Chop up drained spinach and stir into cream mixture, adding lemon juice and more seasoning if needed. Pour mixture into pastry casing and bake for 35 minutes or until filling is firm and golden in colour.

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