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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and chop small the spinach. | 2. (Do not dry it). | 3. Cook it gently in a large pan using only the water that clung to the spinach leaves while washing. | 4. When cooked, drain it well by pressing and squeezing out the juice in a colander. | 5. Return the spinach to the pan and dry it out over a low heat. | 6. When most of the moisture is gone, add the butter and stir until it is all absorbed. | 7. Beat the eggs in a basin and add them to the spinach along with all other ingredients. | 8. Stir well. | 9. Taste and adjust all seasonings to your taste. | 10. Tip the mixture into a tart tin lined with either puff or shortcrust pastry. | 11. Bake for 10 minutes in a hot oven (Mark 6, 200C or 400F). | 12. Then turn the oven down (Mark 5, 190C or 375C). | 13. Cook for a further 20- 30 minutes until the middle is well risen and browned. | 14. Serve hot or cold. | 15. Note- Do not overcook the spinach in the pot. | 16. It needs only 30 minutes maximum in steps 1- 4. | 17. When filling the tart tin, fill to just below the top of the pastry sides. | 18. It will rise a little. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	2	lbs		199.5809	35.3802	19.9581	2.7216
rose water	3	tablespoons		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
ginger	1	pinch	powdered	0.1	0.0222	0.0023	0.0009
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
egg	6			429.0	2.16	37.68	28.53
currant	3	ounces		53.5805	13.0805	1.1907	0.3487
cinnamon	1	pinch	ground	-	-	-	-
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.