Spinach And Cheese Flan

Wholemeal pastry:
175 g/6 oz wholemeal flour
pinch of salt
75 g/3 oz polyunsaturated margarine
2-3 tablespoons water
Filling:
450 g/I lb spinach, washed and trimmed
salt
freshly ground black pepper
225 g/8 oz cottage cheese
2 eggs
50 g/2 oz Parmesan cheese
150 ml/1/4 pint skimmed milk
grated nutmeg

Place the flour and salt in a mixing bowl and rub in the margarine until the mixture resembles bread- crumbs. Add the water and mix to a firm dough, then turn on to a floured surface and knead lightly until smooth. Roll out thinly and use to line a 20cm/8inch flan ring placed on a baking sheet. Chill for IS minutes.

Meanwhile, prepare the filling. Put the spinach in a large pan with just the water clinging to the leaves after washing. Cook gently for 5 minutes, turning twice. Drain thoroughly and chop finely. Place in a bowl with the remaining ingredients, seasoning to taste. Mix thoroughly.

Pour into the flan case, smooth the top and bake in a preheated moderately hot oven (190C/375 °F, Gas Mark 5) for 35 to 40 minutes.

SERVES 4