Ingredients:

• 6 oz shortcrust pastry preferably made with wholemeal flour
• 1 lb spinach
• Juice of 1 small lemon
• ¼ teaspoon ground nutmeg
• Salt and pepper
• 2 large eggs - preferably free range
• 4 tablespoons plain yogurt
• ½ lb plain cottage cheese
• 2 tablespoons grated Parmesan cheese

Method:

1. Roll out the pastry and use it to line a 8" flan ring or dish. Prick all over and line with greasproof paper and weigh down with beans, breadcrumbs or rice. Pre-heat the oven to Gas Mark 7 (400°F/200°C).
2. Place the flan ring on a tray and bake for 10 minutes and then remove the paper and beans/breadcrumbs/rice and return the flan ring to the oven for another 5 minutes to dry out and colour slightly. Remove from the casing.
3. Reduce the oven temperature to Gas Mark 5 (375°F/190°C) and make the filling.
4. Remove and discard the hard stalks from the spinach. Wash and put into a large saucepan with only the water that clings to the leaves from washing. Cover and cook on a low heat for about 10 minutes, stirring occasionally, until tender.
5. Drain and press through a sieve using a wood spoon and then chop.
6. Put the chopped spinach into a bowl along with the lemon, nutmeg and salt and pepper. Stir.
7. In another bowl beat the eggs with the yogurt together and then stir into the spinach mix. Stir in the cottage cheese and parmesan and mix well.
8. Spoon into the flan case and level the top. Bake on a tray in the oven for about 30 minutes until the filling is set and the top lightly browned.

Serves 4 - Makes a light vegetarian meal with the addition of a salad.