EATING RIGHT #3: SPINACH

Happy Monday, yuppies! 

We're on the 3rd instalment of the "eat and move" list that Renaud, the marketing director of clubmed gymm, sent me. I knew that of the 10 sports ingredients to highlight, there would be a few that would make me cringe... And even though I'm taking care of myself, I'm happy to eat spinach shoots, but cooked spinach wasn't exactly an Eldorado for my taste buds. But what I wouldn't do for the love of cooking, for my buttocks and for you. So here's a little recipe for a fine spinach/beetroot tart! (Sweethearts, I'll reply very, very quickly to your comments as soon as I have 1 hour today, I promise, I've had an atomic weekend and I'll be making BIG things for you soon...)  

You'll need..:

• 700g spinach
• 1 roll shortcrust pastry
• 150g crumbled feta cheese
• 200g cooked beet (vacuum-packed)
• 90g pine nuts

Preheat the oven to 200°C and place the shortcrust pastry on a baking sheet. Fold the rounded corners of the pastry inwards to form a square shape. Prick the bottom of the tart with a fork, and place some baking balls or dried beans on top (to prevent them from swelling) and bake for 10 minutes. Meanwhile, clean the spinach and cook in plenty of water for a few minutes. When cool enough to hold in your delicate hands, wring it out to avoid soaking the dough. In a salad bowl, finely chop the spinach and mix with the feta cheese. Spread the spinach-feta mixture over the pastry and garnish with beet slices and pine nuts. Bake for 10 minutes at 180°C! Enjoy!