Name: Silverbeet, leek and fetta slice recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 36.40 gm 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; 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

Silverbeet, leek and fetta slice recipe

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Enjoy a nutritious spring vegetable slice for a satisfying meal from Stephanie Alexander Kitchen Garden Foundation. Perfect for a healthy lunch or light dinner.

Ingredients:

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
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

Instructions:

Preheat oven to 200°C. Grease an 8-cup (2L) baking dish and line with baking paper. Sauté leek in half of the oil in a large non-stick frying pan over medium-high heat for 5 mins until tender. Transfer to a large heatproof bowl. Sauté silverbeet in the remaining oil for 3-4 mins until just tender. Add to the bowl with the leek. Let cool slightly before using.
Combine crumbly feta and savory Parmesan with the silverbeet mixture in a bowl. Gently fold in the sifted flour until fully incorporated. In a separate bowl, whisk eggs and milk together, then pour the mixture into the silverbeet bowl. Stir the mixture until well combined. Add in the fresh flavors of chopped parsley and mint. Season to perfection.
Spread the silverbeet mixture evenly in the dish and bake for 30 minutes until the slice is golden brown and fully cooked. Allow it to cool for 10 minutes before transferring it to a cutting board. Cut into pieces and garnish with additional mint and parsley. Serve with a side of fresh salad leaves.

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