• 6 oz  (175 g) short crust pastry
• 1lb (450 g) spinach
• Salt and pepper
• 8 oz (225 g) cottage cheese
• 2 free-range eggs
• 2 oz (50 g) parmesan cheese, grated
• ¼ pint (150 ml) milk

Method:

1. Roll out the short crust pastry and line an 8" (20.5 cm) flan case with it. Put into the fridge to chill whilst you're preparing the filling.
2. Wash the spinach and put into a large pan with just enough water to cling to the leaves. Add a pinch of salt and cook gently for 5 minutes, turning twice.
3. Drain the spinach thoroughly and chop finely.
4. Mix the eggs, milk, cottage cheese and parmesan cheese together in a bowl and season with salt and pepper to taste.  Stir in the finely chopped spinach.
5. Pour into the flan case and bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for around 35 minutes.

A pinch of grated nutmeg into the mixture goes well if liked.