Spinach and Beetroot Tart

This recipe is from the Women's Weekly "Fast" cookbook.  It's in the lunch section, but I made it for a weeknight dinner - it was super easy and quick.  I wasn't sure if the kids would like it, but they did.  The husband enjoyed it too, but didn't find it very filling, so perhaps it is a better option as a lunch.  It comes in right on 300 calories :-)

Ingredients (serves 4)
1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained (I also whizzed it in the food processor so it wasn't as stringy for the kids)
200g low-fat feta cheese, crumbled
425g can drained baby beetroot, sliced

Method
Preheat oven to 220 degrees celsius/200 fan-forced.  Place pastry on an oven tray.  Fold edges of pasty over to make a 5mm border all the way around.  Prick pastry base with fork.  Place another oven tray on top of pastry (to stop it from puffing up); bake 10 minutes.  Remove top tray from pastry; reduce oven temperature to 200 degrees/180 fan-forced.

Meanwhile, combine spinach with half the cheese.  Top tart with spinach mixture, beetroot and remaining cheese.  Bake tart about 10 minutes.