METHOD

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To make the pastry: 

Cut your butter into small cubes, put on saucer and pop in the freezer for a few minutes.

Pulse your flour and salt in the food processor for a minute or two (or mix by hand).

Add the cold butter and whizz until it resembled big breadcrumbs. (You can also do this by hand with your fingertips.)

Add the beaten egg and keep mixing until it comes together.You can add ice water but-no more than 1 tsp.

Scrape your pastry out of the processor or bowl and lay on a floured surface. Gently mould the mixture into a ball, incorporating some of the flour. Place on some cling wrap, flatten into a fat pancake, wrap, and refrigerate for at least an hour.

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To make the caramelised onion:

Heat your olive oil in a frying pan or wok, toss in the onions and garlic and sprinkle over the sugar. Cook, stirring frequently, until the onions and garlic are caramelised and fragrant. Set aside to cool.

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In a big bowl, combine the caramelised onion, spinach, feta, eggs, creme fraiche, feta cheese and seasoning. Mix well.

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