Spinach Tart

• 2 lbs english spinach
• 3 tablespoons rose water
• 1 teaspoon sugar
• 1 pinch powdered ginger
• 4 ounces butter
• 6 egg yolks or 4 whole large eggs
• 3 ounces currants
• 1 pinch ground cinnamon
• 1 pinch salt

1. Wash and chop small the spinach.
2. (Do not dry it).
3. Cook it gently in a large pan using only the water that clung to the spinach leaves while washing.
4. When cooked, drain it well by pressing and squeezing out the juice in a colander.
5. Return the spinach to the pan and dry it out over a low heat.
6. When most of the moisture is gone, add the butter and stir until it is all absorbed.
7. Beat the eggs in a basin and add them to the spinach along with all other ingredients.
8. Stir well.
9. Taste and adjust all seasonings to your taste.
10. Tip the mixture into a tart tin lined with either puff or shortcrust pastry.
11. Bake for 10 minutes in a hot oven (Mark 6, 200C or 400F).
12. Then turn the oven down (Mark 5, 190C or 375C).
13. Cook for a further 20- 30 minutes until the middle is well risen and browned.
14. Serve hot or cold.
15. Note- Do not overcook the spinach in the pot.
16. It needs only 30 minutes maximum in steps 1- 4.
17. When filling the tart tin, fill to just below the top of the pastry sides.
18. It will rise a little.

english spinach, water, sugar, powdered ginger, butter, egg yolks, currants, ground cinnamon, salt

Taken from www.food.com/recipe/spinach-tart-27223 (may not work)