2 sheets frozen shortcrust pastry, just thawed
1 egg, lightly beaten
½ cup finely grated parmesan
120g mixed salad leaves
250g punnet cherry tomatoes, halved
¼ cup bottled Greek salad dressing
Lemon wedges, to serve
250g packet frozen spinach, thawed (See Tip)
250g fresh ricotta
200g firm feta, crumbled
3 green spring onions, finely chopped
2 egg yolks
1 teaspoon finely grated lemon rind
To make filling, squeeze out excess liquid from spinach. Place spinach in a large bowl with remaining ingredients. Season with salt and pepper. Mix well.
Join pastry sheets together, side-by-side, on a large sheet of baking paper, with edges over-lapping by 2cm and brushing in between the join with a little of the egg. Press to seal.
Sprinkle half the parmesan over pastry. Spoon filling over pastry, leaving a 4cm border. Fold up sides to partially cover filling. Brush with egg. Sprinkle remaining parmesan over pastry. Transfer baking paper with tart onto a large oven tray.
Cook in a hot oven (200C) for about 25 to 30 minutes, or until pastry is golden. Remove.
Meanwhile, toss salad leaves with tomatoes and dressing in a bowl.
Cut tart into slices. Serve with salad and lemon wedges.