I would add a lot more spinach. Maybe another 100 grams. I added 60 g but it wasn't enough and
would also not crumble the fetter so much and use a little less than dry tomato as it seemed quite overpowering but it was very tasty this could be frozen before or after cooking. If freezing uncooked then cook direct from frozen, adding about 10-15 mins to the cooking time above (or until cooked through, crisp and golden). If you freeze it once cooked then you can defrost in the fridge overnight and reheat when ready to serve. We hope this helps. Best wishes, BBC Good Food Team.
