Spinach, Ricotta And Feta Tart - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
2/3 cup margarine, chilled
3 tsp vegetable or olive oil
1 None onion, finely chopped
2 cloves garlic, minced
8.75 oz frozen spinach, thawed, excess liquid squeezed out
2 oz reduced-fat feta cheese, crumbled
14 oz fresh reduced-fat ricotta cheese
6 None eggs, at room temperature
2 tbsp fresh mint, chopped
None None mixed greens, to serve
None None lemon wedges, to serve

Preparation

In a food processor, process flour and margarine until mixture resembles fine crumbs. Add 1/4 cup ice water and pulse until mixture forms a ball. Wrap dough in plastic wrap and chill for 30 mins.
Preheat oven to 350\u00b0F. Grease and line a 10x6 inch tart pan with parchment paper. On a floured surface, roll dough out to form a rectangle slightly larger than prepared pan then use to line pan. Trim edges and prick base with a fork. Chill until required.
Meanwhile, to make the filling, heat oil in a frying pan over medium heat. Add onion and garlic. Sweat, stirring, for 3 mins, or until soft. Add spinach and cook for 1 min, stirring, until heated. Season. Let cool slightly. Transfer 1/2 mixture to tart shell. Sprinkle with feta and ricotta. Top with remaining spinach mixture.
Whisk together eggs and mint. Pour over filling in pan, smooth surface and bake for 40 mins, or until golden and set. Let cool for 5 mins.
Serve with mixed greens and lemon wedges.