So Much Spinach!

We have so much spinach in the garden at the moment that it's getting ridiculous! Over winter there wasn't much growing, but spinach and rainbow chard were the two things we definitely didn't have a shortage of. I've made pies, spinach daal, lamb saag, salads and a variety of vegetable dishes, but still it keeps growing. I've given away bags and bags of the stuff to friends, family and local cafes and restaurants, but we have more and more and more!

What to do with it all??

When we were kids, Mum used to make cheese and spinach pie all the time. It was probably the Aussie version of spanakopita, that amazing Greek pastry. We would gobble it down and there were hardly ever any leftovers.

I have modified Mum's recipe a bit - taken away the filo pastry, added extra herbs and more cheese. It's probably less pie now and more frittata. Whatever you want to call it, it tastes delicious as a light dinner with a salad and can also be served cold to take to a picnic. For nibbles at a party, try cutting it into small squares and putting a dollop of a tomato chutney on top. Your guests will love it!

Cheese And Spinach Slice

A bunch of fresh spinach or other greens

1 onion, chopped

2 cloves of garlic, finely chopped

500g cottage cheese

1/4 cup grated parmesan

1/2 cup grated cheddar cheese, plus extra for the top

1/2 cup parsley, chopped

1/2 cup mint, chopped

6 eggs

1/2 tsp nutmeg

Salt and pepper to taste

Preheat oven to 180 degrees.

Wash spinach well to remove any dirt and shake dry. Finely chop and place in a microwave safe container with a lid.

Microwave for 2 minutes so that it starts to wilt. Drain well in a colander, pressing to remove extra water. Allow to cool.

Combine all other ingredients in a bowl, mixing well.

Stir through spinach when cool so it doesn't start cooking the egg.

Season with salt and pepper to taste. Remember that the cheese is salty, so you might not need much.

Pour the mixture into a lightly greased 20x30cm baking dish and smooth the surface.

Sprinkle the top with extra grated cheese to cover.

Bake for approx 45 minutes, or until the filling is set and the cheese on top is golden and bubbling.

Serve with a simple salad or some vegies.