Sweet Potato, Spinach and Feta Pie

(6-8 serves)



1 large sweet potato

Pinch of himalayan salt

Drizzle of olive oil

Large handful of fresh baby spinach

4 lge free-range eggs (well beaten)

⅔ cup milk

¼ cup semi-dried tomatoes (diced)

1 stick shallots (sliced)

100g crumbled feta or goats milk feta

Freshly cracked pepper and himalayan salt

Sprinkle of freshly chopped chives over the top


Pre-heat the oven to 190ºc.

Peel and thinly slice the sweet potato, and boil in saucepan until just soft. Layer into a shallow pie dish, lining the whole base, including going up the sides, then a pinch of salt sprinkled over the top and a light drizzle of olive oil, before popping into the oven for 20-25 mins.

While that’s cooking, whisk together the eggs and milk, then add the semi-dried tomatoes and sliced shallots, salt and pepper, mixing together well.

Sweet potatoes should be ready to come out of the oven now.

Sprinkle the torn spinach leaves over the top of the sweet potato, then pour the egg mix over the top of it. Then break the goats milk feta over this, and the final touch being a little chopped fresh chive over the top.

Pop back in the oven at 190˚c for 30 minutes or until golden on top. Enjoy this as a light meal on its own, or serve with extra salad or steamed vegetables. Great to make this one ahead for lunches through the week, ensuring a healthy, tasty meal, even when you’re a little more pressed for time.

Enjoy ? Shaz

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