Ingredients

• 7 ounces spinach (200g, do NOT use chard) or 7 ounces baby spinach leaves (200g, do NOT use chard)
• 7 ounces feta cheese (200 g, blotted dry if in brine)
• 1/2 cup green onion, chopped (125 ml, spring onion, or shallots)
• 1/2 cup heavy cream (125 ml, I used a thick creme fraiche, or use sour cream OR USE GREEK YOGHURT)
• 4 eggs, largest size
• 1 teaspoon Tabasco sauce (5 ml, or use any hot sauce)
• 1/2 teaspoon nutmeg, ground (optional)

Instructions

1. Heat oven to 350 deg F/180 deg Celsius If you have a convection/fan oven, lower heat slightly.

2. Grease a normal-sized pie tin or tart plate with butter.

3. In a large bowl, tear up the spinach leaves. To make this less "rustic", LOL, you can chop the leaves finely!

4. Crumble the feta cheese over the leaves and add the chopped green/spring onions.

5. In another bowl, beat the cream with the eggs until well beaten and very smooth. DO use thick cream: the creme fraiche we get is slightly softer than the consistency of cream cheese, which is great! Or use sour cream, which is thicker than plain cream.

6. Add to the bowl of vegetables, Tabasco, and if you like, the nutmeg.

7. Stir this whole funny mess together.

8. Scrape into the greased tart plate, and bake in the pre-heated oven for 30 - 35 minutes, When done, it will be puffed up slightly in the centre, and will not wobble when you shake it.

9. Can wait in a warming oven.

10. NOTE: this recipe can be "refined" by slicing the dried leaves finely, and the final mixture baked in individual tartlet tins. In that case, serve it with a topping of thick yoghurt (Greek style) seasoned with a little salt, pepper, and a sprinkling of paprika. This way, it can be little tartlets for a buffet or other occasion -- and it will still be quick and easy to do.