Spinach Tart
2 lbs english spinach
3 tablespoons rose water
1 teaspoon sugar
1 pinch powdered ginger
4 ounces butter
6 egg yolks or 4 whole large eggs
3 ounces currants
1 pinch powdered cinnamon
1 pinch salt

1 Wash and chop small the spinach.
2 (Do not dry it).
3 Cook it gently in a large pan using only the water that clung to the spinach leaves while washing.
4 When cooked, drain it well by pressing and squeezing out the juice in a colander.
5 Return the spinach to the pan and dry it out over a low heat.
6 When most of the moisture is gone, add the butter and stir until it is all absorbed.
7 Beat the eggs in a basin and add them to the spinach along with all other ingredients.
8 Stir well.
9 Taste and adjust all seasonings to your taste.
10 Tip the mixture into a tart tin lined with either puff or shortcrust pastry.
11 Bake for 10 minutes in a hot oven (Mark 6, 200C or 400F).
12 Then turn the oven down (Mark 5, 190C or 375C).
13 Cook for a further 20- 30 minutes until the middle is well risen and browned.
14 Serve hot or cold.
15 Note- Do not overcook the spinach in the pot.
16 It needs only 30 minutes maximun in steps 1- 4.
17 When filling the tart tin, fill to just below the top of the pastry sides. 18 It will rise a little.