Roll your pastry out until 3mm thick

Spray a tart tin with a removable bottom and line with the pastry

Line the pastry with baking paper and fill with baking beans

Place into the fridge for 30 minutes to rest

Flash fry your spinach in a non stick frying pan over a hot temperature until wilted

Place into a colander to drain and discard the excess water in the pan

Add the oil to the pan and when hot add the onions

Lower the temperature and sauté until soft and then add the garlic

Season generously and continue cooking

Squeeze out the excess water from your spinach and chop roughly

Add the to frying pan, season and set aside to cool

Place the eggs into a mixing bowl and season

Add the milk and 50g of the feta and whisk until combined

Preheat the oven to 200° Celsius

Blind bake the pastry for 15 minutes

Remove the baking beans and baking paper and place back into the oven for 5 minutes

Take the pastry shell out of the oven and set aside

Reduce the oven temperature to 190° Celsius

Spread the spinach evenly on the bottom and carefully pour the milk mixture over the spinach

Scatter the remaining feta on top and place the tart back into the oven

Bake for 30 minutes and remove from the oven and place on a wire rack

Leave to cool for 10 minutes before removing the tart from the tin and serving