Spinach, Za’atar and Suçuk Flan

The words ‘quiche’ and ‘grown man’ do not belong together – no matter how your rationalise it. Thankfully this is NOT a quiche. It’s Turkish inspired so it’s a flan – and it’s a different one at that. Za’atar is a middle eastern dried herb mix containing all kinds of magic. From sumac, oregano, marjoram to sesame. You can buy it pre-mixed in all middle eastern deli’s. The resulting flavour of the flan is quite unique and utterly delicious – earthy and herby with a slight paprika hit from the delicious Turkish sausage. It’s a one of the tastiest things I’ve created in a while. Delicious.

200g plain flour
50g butter
50g lard
1 teaspoon salt


Buy some pre-made short-crust pastry. It’s FINE!

100g baby spinach
25g sucuk sausage (very finely sliced or chopped)
1 tablespoon za’atar spice mix
4 eggs (lightly beaten)
2 tablespoons parmesan cheese
1/2 cup milk
salt & pepper

To make the pastry, rub together the fats, flour and salt with your fingers until you achieve a texture of breadcrumbs. Mix in some ice cold water with a knife 1 tablespoon at a time until the dough comes together. Cover in plastic wrap and refrigerate for 30 minutes.

Roll out the pastry to about 1/5mm and press into a lightly oiled flan dish. Leave the edges overhanging to trim once cooked.

Preheat the oven to 190ºC.

In a dry pan, heat the spinach for 2-3 minutes until wilted. Leave to cool slightly then with your hands, squeeze out the excess water. Roughly chop the spinach then combine all the other filling ingredients together and pour into the flan case.

Bake in the oven for 40-50 minutes. Until cooked through. Leave to cool slightly then trim the excess with a sharp knife and eat either warm or cold.

I served it with a fresh green salad.

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