Spinach Quiche

• 1/2 cup whole wheat self-rising flour
• 1/2 cup whole wheat flour
• 1/2 cup butter, chopped
• 2 tsp lemon juice
• 1 None large egg yolk
• None None FOR THE FILLING
• 2 tbsp olive oil
• 2.5 oz spring onions, roughly chopped
• 2 tbsp roughly chopped fresh flat-leaf parsley leaves
• 1 clove garlic, minced
• 9 oz frozen chopped spinach, thawed, liquid reserved
• 1 sprig fresh dill, chopped
• 4 oz feta cheese, crumbled
• 4 oz cottage cheese
• 2 None large eggs

1. Preheat oven to 400u0b0F.
2. Sift flour and 1/2 tsp salt into a bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add lemon juice and egg yolk and mix until ingredients cling together. Transfer to a lightly floured work surface and knead until smooth. Roll out until 1/8 inch-thick then use to line a 9 inch tart pan, trimming edges. Bake for 15 mins, or until light golden brown. Let cool.
3. Reduce oven to 350u0b0F.
4. To make the filling, heat oil in a frying pan over medium heat. Cook spring onions, parsley and garlic, stirring, until tender. Add spinach, reserved liquid and dill. Cook, stirring constantly, for 2 mins. Remove from heat and let cool.
5. Once spinach mixture is cool, stir in feta, cottage cheese and eggs until combined. Transfer to tart shell and bake for 30 mins, or until just set.

whole wheat selfrising, whole wheat flour, butter, lemon juice, egg yolk, filling, olive oil, spring onions, parsley, clove garlic, liquid reserved, dill, feta cheese, cottage cheese, eggs

Taken from recipes-plus.com/api/v2.0/recipes/37415 (may not work)