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Ingredients
Method
1.Preheat oven to 180°C. Lightly grease a 3cm-deep 22cm flan pan with removable base.
2.In a saucepan of boiling, salted water, blanch spinach for 30 seconds. Drain well, cool, then chop roughly.
3.Layer filo sheets, brushing between each with butter. Line pan with pastry stacks, overlapping to cover. Trim edges, leaving 3cm overhang, then place on an oven tray.
4.In a large bowl, whisk eggs together with cheeses and nutmeg. Stir in spinach, then season.
5.Arrange boiled egg halves, cut-side down, in pastry case. Cover with spinach mixture. Fold edges of pastry over filling. Sprinkle centre with breadcrumbs and dot with extra butter.
6.Bake for 35-40 minutes until set in centre and golden on top. Serve cut into wedges.
Hard-boil eggs from the fridge by placing in a saucepan of water (enough to cover). Bring to the boil on high, then reduce heat to medium. Simmer for 4-5 minutes, then cool under water and shell.
Note
