Spinach and sweetcorn tart

Preparation time : 15 mins Cooking time : 50 mins Servings : 8
  • For the crust:
  • 250 ml grated cheddar cheese
  • 250 ml grated cold butter
  • 250 ml cake flour
  • For the filling:
  • 6 eggs
  • 250 ml finely chopped spinach - cooked*
  • 1 tin - cream-style sweetcorn
  • 125 ml Feta cheese
  • 125 ml Gouda cheese

Make the crust: 

Mix all the crust ingredients together and press the dough onto the base and sides of a greased tart dish of about 25 cm in diameter. 

Preheat the oven to 180 ºC.

Make the filling:

Mix all the filling ingredients together and pour into the prepared tart crust. 

Bake for 45 mins.

*Cooking and chopping the spinach.

Rinse the spinach under cold running water.

Remove the central stem and any thick veins.

Place the leaves in a baking bag with a teaspoon of water, fold over the bag (don’t knot it) and place it in the microwave oven with the opening underneath.

Cook for 5 mins on high. 

Empty the spinach out the bag and let it cool. 

Squeeze the spinach tightly to drain any excess moisture and then slice the bundles with a sharp knife.

Place the sliced spinach in a food processor and process until very finely chopped. 

This prevents any long, stringy pieces of spinach.

An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.

boerekos with a twist


Spinach and feta cheesecake

01:00 Preheat the oven to 180°C. Prepare the crust: Mix the butter, biscuit crumbs and Cheddar cheese in a mixing bowl. Line the bottom of a 20cm springform tin with the mixture and press it firmly into the tin. Refrigerate until needed. Fry the bacon in its own fat until just before it begins to crisp.