Try this veggie-loaded slice by the Stephanie Alexander Kitchen Garden Foundation. It makes an extra big batch, ideal for leftovers the next day.
Serves1212
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2 tbs olive oil
4 leeks, pale section only, halved lengthways, thinly sliced
2 bunches silverbeet, trimmed, leaves and stems finely chopped
180g Danish fetta, crumbled
120g parmesan, finely grated
150g self-raising flour
8 eggs
1/2 cup (125ml) milk
1 handful parsley leaves, finely chopped
1 handful mint leaves, finely chopped
Mint leaves, extra, to serve
Parsley leaves, extra, to serve
Mixed salad leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease an 8-cup (2L) baking dish and line with baking paper. Heat half the oil in a large non-stick frying pan over medium-high heat. Add the leek. Cook for 5 mins or until tender. Transfer to a large heatproof bowl. Heat the remaining oil in the pan. Add the silverbeet and cook, stirring, for 3-4 mins or until just tender. Transfer to the bowl with the leek. Set aside to cool slightly.
Step 2
Add the fetta and parmesan to the silverbeet mixture in the bowl. Sift in flour and stir until well combined. Whisk eggs and milk in a medium bowl. Add the egg mixture to the silverbeet mixture. Stir to combine. Stir in chopped parsley and mint. Season.
Step 3
Spoon silverbeet mixture into the prepared dish and smooth the surface. Bake for 30 mins or until the slice is golden brown and cooked through. Set aside for 10 mins to cool before transferring to a chopping board. Cut into pieces. Sprinkle with extra mint and extra parsley. Serve with salad leaves.
.jpg)