Time: 1 hour
Serving Size: 6 - 8 people
A simple lunch that takes no time to make and your guests will be very impressed!
1 Tblsp Olive Oil
4 Green Eschallots; Thinly Sliced
1 Garlic Cloves; Crushed
1 Tbslp Dill; Fresh
100g Feta Cheese; Crumbled
1/2 Cup Tasty Cheese: Grated
1/2 Cup Self Raising Flour
1 1/2 Cups Milk
400g Spinach Leaves
Preheat oven to 200°C/180°C fan-forced.
Lightly grease a 4 cup-capacity, 23cm (base) pie dish. Place on a baking tray.
Heat 1 teaspoon oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 2 minutes or until wilted. Transfer to a plate. Cool for 20 minutes.
Meanwhile prepare remaining ingredients.
Heat remaining oil in pan over medium heat. Add onion. Cook for 1 minute or until softened. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl.
Place spinach in a sieve. Using the back of a large spoon, press liquid from spinach. Add spinach, dill, feta and tasty cheese to onion mixture. Stir to combine. Spoon over base of prepared dish.
Whisk eggs and flour together in a jug (mixture will be a little bit lumpy). Gradually add milk, whisking to combine. Pour egg mixture over spinach mixture.
Bake for 30 to 35 minutes or until risen, lightly browned and set. Cut into wedges.