Feta, Spinach and Leek Tart Recipe

Directions:

1. Preheat oven to 200°C.
2. Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
3. Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
4. Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
5. Combine in a bowl sour cream, cream and lightly beaten eggs.
6. Mix together.
7. Add the crumbled Feta, spinach and coarsely shredded basil leaves.
8. Season with cracked black pepper. stir well.
9. Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
10. Gently push the pastry into the sides of the pan then trim excess pastry.
11. Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
12. Pour the prepared cream cheese mixture into the pan.
13. Bake in the middle of the oven for 30-35 minutes until firm and golden.
14. Remove from baking tray before serving or cutting.