Servings 1 large tart



400g polenta

125g Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour

1 tsp baking powder

1⁄4 cup of sunflower oil

2 cups of boiling water

1 tsp salt

Butter (for greasing the pie dish)


1 thick bunch or 2 small bunches of English spinach

1 onion

150g feta

150g ricotta

2 tbsp Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour

3 eggs

1⁄4 cup of sunflower oil

1 cup of milk

1 tsp salt

1⁄2 tsp pepper



Prepare your spinach by washing it and finely shredding it. Sprinkle salt over it and crush it with your hands, continuing to do so until the spinach has wilted. Squeeze out any excess liquid and place the spinach in a bowl.

Sauté the onion in 1 tbsp oil on a medium-high heat until it is translucent (4-5 minutes). Spoon the onion into the spinach while it is hot. This will wilt the spinach further. Grind pepper into the spinach, stir to combine and allow to cool.

While the spinach is cooling, make your base. In a big bowl, pour in the polenta, 2 cups boiling water and 1 tsp salt. Stir vigorously, making sure there are no lumps. Add the flour, oil and baking powder, and mix to combine. Set aside to cool.

Butter a 40cm round small-sided cake tin. Press polenta mixture into base and up sides of tin. Ensure that a lip is formed up the sides of the tin, giving it the appearance of a pastry.

Crumble the feta and ricotta into the spinach. Mix well. Taste to see if more salt is needed and add salt accordingly. Add the eggs and remaining oil and mix again. Pour the spinach and cheese mixture into the base and flatten with your hands.

Sprinkle the flour on top, then sprinkle with half the milk to moisten the flour. This will form the crust.

Bake at 180C, using the remaining milk to moisten the crust as it bakes, until the polenta is golden and crusty (45 minutes). Serve hot.