SPINACH & COUS COUS TART
Serves 4-5
Serves 4-5
From the tart to the finish, get cookin'
with spinach
with spinach
Ingredients
Tart
- 200g pack Ainsley Harriot Citrus Kick Cous Cous
- 300g (10½oz) fresh spinach
- 220g (7¾oz) grated cheese
- 50g (2oz) pine nuts
- 270g pack frozen Filo pastry (thawed)
- Milk (to brush the top)
Sauce
- 2 x 150g cartons low fat plain bio yogurt
- Handful fresh Coriander, chopped
- Juice of 1 lemon
You will need
- A large oven dish approximately 30cm x 22cm
Method
Prepare the Ainsley Harriott Citrus Kick Cous Cous according to the instructions on the carton.
Wash the spinach thoroughly and place one third into the dish to cover the base. Sprinkle over one third of the cooked Cous Cous along with one third of grated cheese (reserve a handful of cheese for sprinkling on top) and a small handful of pine nuts. Cover with two sheets of filo pastry and brush over with a little milk. Repeat these layers twice more, reserving a few pine nuts for the top. Cut any remaining filo pastry into strips and scatter them over the top of the pie. Sprinkle this top layer with milk. Sprinkle the reserved cheese on top along with the reserved pine nuts.
Bake for approx 20-30 minutes at 200°C/Gas Mark 6 until the pie is golden brown.
FOR THE SAUCE: Empty the yoghurt into a bowl and add the chopped coriander and lemon juice. Chill until required.
TO SERVE: Serve the Spinach and Cous Cous Tart with the sauce on the side and a mixed salad.
