125g PHILADELPHIA Block Cream Cheese, broken into 2cm pieces
4 eggs
1/2 cup cream
Salt and pepper, to taste
2 tablespoons pine nuts
Green salad, to serve
Method
PRESS pastry into the base of a lightly greased 33cm x 9cm rectangular fluted tart pan with removable base. Pastry will need to overlap slightly and be trimmed to fit
PRICK well with a fork and bake in a hot oven at 200°C for 8-10 minutes until lightly golden. Allow to cool
HEAT the oil in a large frypan, add onion and saute for 2-3 minutes until softened. Stir in spinach and olives, cook a further 1-2 minutes until spinach has just wilted. Cool slightly
SPOON spinach mixture over the base of pastry and scatter over PHILLY. Whisk together the eggs, cream and seasonings, then pour over spinach mixture
TOP with pine nuts and bake in a moderately slow oven at 160°C for 20-30 minutes until set. Slice and serve with green salad.
Tips & Hints
This recipe is great served cold and travels well in the pan for a picnic.
