Ingredients:

• 5 sheets of brick pastry
• 80g clarified butter
• Olive oil for cooking
• 1 red onion, diced
• 1 clove of garlic, made into a paste
• 260g baby spinach, washed
• 130g feta cheese, crumbled
• 50g pine nuts, toasted
• Med Cuisine Organic Za'atar Tahini, to taste
• Salt, cracked black pepper, and lemon juice, to taste
• White sesame seeds and Med Cuisine Za'atar, for garnish

Instructions:

1. Clarify the Butter:

   • Place butter in a small saucepan over very low heat until the milk solids separate. Set aside the clear fat.

2. Preheat Oven:

   • Heat your oven to 180°C (356°F).

3. Cook Vegetables:

   • In a pan, sauté the red onion in olive oil and a pinch of salt until golden. Add garlic paste and cook briefly.
   • Gradually add spinach and cook until wilted. Transfer to a colander to drain and cool.

4. Prepare Filling:

   • Squeeze excess liquid from spinach. Mix spinach with feta cheese, pine nuts, and a few tablespoons of Za'atar Tahini. Season with salt, pepper, and lemon juice.

5. Prepare Tart Pan:

   • Grease a 22cm cake tin with a removable bottom using some of the clarified butter.

6. Assemble the Tart:

   • Lay a sheet of pastry in the tin, brush with clarified butter, and overlap with another sheet. Repeat until all sheets are used, ensuring to brush each with butter.
   • Spoon the spinach mixture into the pastry-lined tin. Drizzle with additional Za'atar Tahini.

7. Bake the Tart:

   • Fold overhanging pastry over the filling, brushing each layer with more butter. Finish with a final brush of butter and sprinkle with sesame seeds and Za'atar.
   • Bake at 180°C for 10 minutes, then reduce heat to 160°C and bake for another 5 minutes.

8. Cool and Serve:

   • Let the tart cool slightly before removing from the tin. Serve warm.

Enjoy!