Name: Spinach and cheese tray bake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 2 sheets shortcrust pastry; 200 gram cream cheese; 1/3 cup milk; 1/3 cup cream; 4 eggs; 1 cup cheese, grated – Nici used a mix of cheddar and Parmesan; 300 gram spinach, wilted and drained well, chopped; 4-6 spring onions, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; chutney, to serve

Spinach and cheese tray bake

Nici Wickes' tray bake recipe is like a cross between a pie and a quiche, and can be cooked a few days ahead of time. It's perfect for taking the stress out of cooking for a group, plus it's best served at room temperature so there’s no last-minute dashing to the oven

Serves 6

Prep

30M

Cook

30M

Total

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

2 sheets shortcrust pastry

200 gram cream cheese

1/3 cup milk

1/3 cup cream

4 eggs

1 cup cheese, grated – Nici used a mix of cheddar and Parmesan

300 gram spinach, wilted and drained well, chopped

4-6 spring onions, chopped

1 teaspoon salt

1/2 teaspoon black pepper

chutney, to serve

Method

1.Heat oven to 180°C. Put in an oven tray to heat up. Line a 25cm x 32cm sheet pan/tart tin with baking paper.

2.Roll the pastry out slightly thinner than it comes and line the sheet pan with pastry. Trim the edges. Chill in the freezer while you make the filling.

3.Beat together the cream cheese, milk, cream and eggs until combined. Don’t worry about any lumps of cream cheese as they will melt on cooking. Stir in the grated cheese, spinach, spring onions and seasoning.

4.Retrieve the pastry shell from the freezer, prick all over the base with a fork, then pour in the filling until it reaches the top of the crust.

5.Place on a hot oven tray and bake for 25-30 minutes until dark golden and the base is cooked.

6.Cool for at least 15 minutes before slicing. Serve with your favourite chutney.