Organic Spinach Tart

This is a recipe inspired by our organic allotment; we have tons of leafy greens at the moment like spinach and callaloo (a Jamaican leafy plant of the amaranth family) and are always on the lookout for something different to do with them. All credit goes to my husband for this recipe; he made it and I just did the photography!
Crust:
500g organic wholemeal flour
200ml cold-pressed organic sunflower oil
a pinch of salt
cold water to mix
Filling:
a carrier bag of fresh organic spinach
organic oats (a handful or two)
at least 200g grated mature Cheddar cheese
salt, pepper and mixed herbs

• Cook the spinach in a pressure cooker with oinly the residual water on the leaves from washing
• Meanwhile make the crust by rubbing in the oil  with the flour and salt and mixing to a dough with the water. Roll out on an oiled surface, press into a medium-sized oiled rectangular baking dish and bake blind for aboiut 10 minutes at 200C to ensure the crust does not turn soggy once the filling is added.
• While the crust is baking, whizz the spinach in a blender with the seasoning, then mix with the grated cheese.Add enough oats to ensure the mixture is not too runny.
• Put the filling in the crust and bake 20-30 mins at 200C until pastry is browned and filling is set.
• Maybe you could scatter pine nuts on the top to decorate? My husband served this up with organic new potatoes and broad beans from our allotment, much to everyone's delight.