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.
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
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
2 thoughts on “Spinach Slice – Convent Style”
This looks “Heavenly”! (lol)
…have added this to my recipe files.
I’ve not grown spinach before but may have to try now.
Many thanks for dropping by. Spinach is easy and rewarding to grow. Good luck.