Spinach Slice – Convent Style

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The Convent veg beds are flourishing and I need to harvest crops regularly. The spinach is going well. I don’t actually remember planting it and have a feeling it may be coming from seeds scattered by locals who tend to regularly contribute to my garden beds.

Lots and lots of fresh old fashioned spinach

Lots and lots of fresh old fashioned spinach

Anyway, today was Spinach Day and lots of picking happened  for a spinach slice which turned  out very well – served with garden salad on the side.

Pretty simple recipe:

  • lots of freshly picked spinach
  • 5 eggs
  • block of feta cheese
  • lots of grated mature cheese
  • Filo pastry
  • grated nutmeg
  • Butter and olive oil
  • salt and pepper for seasoning
Chopped and ready for wilting - a really big saucepan

Chopped and ready for wilting – a really big saucepan

Melt a knob of butter and sauté lots and lots of chopped fresh spinach (stalks included) until wilted

Lightly beat eggs and combined with crumbled feta, grated cheese, nutmeg, salt and pepper

Add drained wilted spinach mixture

Lightly oil baking dish

Lay filo sheets in baking dish – brush each one with butter/oil – use 8/10 sheets

Spread spinach mixture over the top

Top with more sheets of filo, each brushed with butter

Place in preheated oven (approx 200 degrees) for 30/40 minutes

Enjoy

Plenty left over for the freezer

Plenty left over for the freezer

2 thoughts on “Spinach Slice – Convent Style

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