Spinach and Cottage Cheese Flan

Apr 11 2008 by Barbara Matheson

BARBARA Matheson, house manager at Souter Lighthouse near Whitburn in South Tyneside, presents a mouthwatering Journal Taste North East England Campaign dish using spinach.

This recipe for spinach and cottage cheese flan supporting The Journal's buy local, use local, eat local campaign, will be available to order at the tea room at Souter Lighthouse between April 11 and 25.

Barbara writes: "Remember Popeye and Olive Oil? Spinach was consumed regularly by Popeye due to its high iron content. Spinach has a very delicate texture and its distinct green colour provides more nutrients than any other food. Spinach is available all year, although the season is from March to May and September to October.

"Spinach is used in most cuisines all over the world and can be incorporated into a vast range of dishes. As the raw leaves have a mild, slightly sweet taste they can be refreshing in salads. Spinach can also be used in soups, dips, casseroles, omelettes and bread."

Spinach and Cottage Cheese Flan

40oz (125g) margarine

8oz (250g) plain flour

2oz (50g) Red Leicester Cheese

1lb (500g) fresh, locally grown spinach

8oz (250g) cottage cheese

2 Medium free range or organic eggs from a local supplier

4 fl oz (125ml) double cream

Freshly ground black pepper

Method

Rub margarine into flour until it resembles fine breadcrumbs; add the grated cheese and enough water to make a firm dough.

Roll out to ¼ inch thick and line flan dish leaving enough to cover the top with strips to make lattice effect.

Wilt the spinach and mix with the cottage cheese. Beat the eggs with the cream and add to the cheese mixture and season with the black pepper. Top with lattice strips and bake at 180C/350F/Gas 4 for approx 30 to 40 minutes or until firm and golden brown.

Serve with Jersey Royal potatoes and green salad.