Spinach tart (Kis Lorraine / Pâte Brisée)

Ingredients

For the base

400 gr / 14 oz flour

150 gr / 5 oz butter

2 egg yolks

a little water

For the filling

1 kg / 2 lbs spinach

1 cup of parsley

1 cup of dill

½ cup of green onions

½ cup of spearmint

feta cheese

1 egg

salt

olive oil

pepper

Instructions

In a bowl, add the flour, the butter and the eggs and mix them well.

Add a bit of water and knead until you have formed the dough.

Flatten the dough with a rolling pin until its diameter is bigger than the pan.

Grease the pan and put the dough.

In another bowl, add the spinach and a bit of salt and squeeze the water out of it.

Mix the spinach with parsley, dill, green onions and spearmint.

Add cheese, salt, pepper and oil.

Cover it with cling film and let it rest for 15 minutes.

After 15 minutes, add the egg and the milk.

Add this mixture to the pan with the base.

Bake at the lowest past of the oven for 35 minutes at 190 ◦C / 375 ◦F.