Heat the oven to 200C/180C fan/gas 6. Butter a 26cm fluted tart tin with a little butter and lightly dust with flour. To make the pastry, tip the butter, flour, sweet paprika, white pepper and a pinch of salt into a bowl. Rub the butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Add 3 tbsp cold water and stir until it is well mixed, before bringing together with your hands into disc. Cover and chill for 30 mins.

Meanwhile, to make the filling, heat the butter in a frying pan until foaming. Add the spinach and gently fry for 1-2 mins until wilted, then squeeze out any excess liquid. Transfer to a large plate and spread out to cool slightly. Once cooled, mix in the feta cubes. In a jug, combine the eggs, soured cream, double cream, cornflour, parmesan and sweet paprika with a pinch of white pepper and a pinch of salt.

On a lightly floured work surface, roll the pastry into a large circle, until it is the thickness of a £1 coin. Line the tin with the pastry, gently pressing it into the flutes, leaving any overhang. Prick the base several times with a fork and add a large disc of baking parchment – big enough to cover the edges – and some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife. Turn the oven down to 180C/160C fan/gas 4.

Spread the spinach and feta over the base and pour the egg filling over. Bake in the oven for 40 mins, until set and golden. Remove and leave to cool slightly in the tin before cutting into slices to serve. Can be served warm or cold. Will keep chilled for up to three days. This recipe has been provided by Das Kochrezept and not been re-tested by us.