Iron Plate Pastry

Method

1. Melt 2 tablespoons of butter in a heavy iron skillet or sac pan over medium heat until it begins to foam.
2. Add the spinach to the pan and sauté for 3 to 4 minutes, stirring frequently, until fully wilted and any released moisture has evaporated.
3. Crumble the white cheese evenly over the wilted spinach and stir to combine, cooking for a further 2 minutes until the cheese begins to soften.
4. Press the 30 g of almond flour pastry into a thin, even layer directly onto the spinach and cheese filling in the pan.
5. Cover the pan with a tight-fitting lid and cook over low heat for 10 to 12 minutes until the pastry is set and the underside is golden.
6. Carefully flip the entire pastry using a wide spatula and cook uncovered for a final 2 minutes to lightly brown the top.
7. Slide onto a board, cut into wedges, and serve immediately while hot.