Tortino

Tortino

Serves 6
188 cals and 0.6g sat fat = 3 pts each

2 teaspoons olive oil
1 large onion, thinly sliced
1 x 350g bag young leaf spinach
freshly grated nutmeg
1 x 250g tub Quark
10g (1/2oz) freshly grated Parmesan
1 x 290g pack Italian pizza base mix
1 x 290g jar mixed pepper antipasto
milk to glaze
salt and freshly ground black pepper

You will also need a large baking sheet, lightly greased.

Preheat the oven to 200°C, 400°F, gas mark 6. Heat the oil in a pan, add the onion and fry until golden brown and softened. Remove to a plate, turn up the heat and add the spinach to the pan and let it wilt down. Squeeze out any excess liquid, then chop roughly and mix together with the onions, nutmeg and plenty of seasoning. Spread out on a plate to cool.
Mix the Quark and Parmesan together with some seasoning.
Tip both sachets of pizza base mix into a mixing bowl and add 200-250ml (7-9 fl oz) warm water to give a soft but not sticky dough. Knead for 5 minutes on a floured surface until smooth and springy then divide in two and roll each piece out to a circle about 30cm (12-in) in diameter. Transfer 1 circle to the baking sheet and spread the spinach over the base, leaving a 2.5cm (1-in) border. Roughly spread the Quark mixture on top, then add the pepper antipasto as the final layer. Brush the border with water and lift the second dough circle on top. Pinch the edges to seal and roll them up in towards the centre, so it looks like a huge pasty. Cover with a clean cloth and leave to rest while the oven preheats to 200°C, 400°F, gas mark 6. Brush the tortino with milk to glaze, then bake for 30 minutes until golden brown. Transfer to a wire rack to cool, then wrap in foil to take on a picnic. Serve cut into wedges.