Ingredients

• Melted butter, to grease
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 150g baby spinach leaves
• 1 x 500g ctn Pantalica Smooth Light ricotta cheese
• 70g (1 cup) shredded parmesan
• 4 eggs, lightly whisked
• 1 cup chopped mixed fresh herbs (such as parsley, dill and mint)
• 45g (1/4 cup) pine nuts
• Mixed salad leaves, to serve
• Bought tomato chutney, to serve

Pastry

• 225g (1 1/2 cups) plain flour
• 125g butter
• 1 egg
• 2 tablespoons chilled water

Method

• Step 1 To make the pastry, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and water, and process until the dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Step 2 Preheat oven to 190°C. Brush a 20cm (base measurement) springform pan with melted butter to grease.
• Step 3 Heat the oil in a frying pan over medium heat. Add the onion and garlic, and cook for 3-4 minutes or until the onion is soft. Add the spinach and cook, stirring, for 2 minutes or until the spinach wilts. Transfer to a large bowl.
• Step 4 Add the ricotta, parmesan, egg and herbs to the spinach mixture. Season with salt and pepper. Stir until well combined.
• Step 5 Roll out the pastry onto a lightly floured surface to a 32cm-diameter disc. Line the prepared pan with the pastry, allowing excess to overhang. Pour the spinach mixture into the pan. Fold over excess pastry to partially enclose filling. Sprinkle with pine nuts. Bake in oven for 50 minutes or until golden and cooked through.
• Step 6 Serve warm or at room temperature with salad leaves and chutney.