|3 Tbs||fresh chillies — 573|
|1||butternut — peeled, chopped|
|1||shallot — finely diced|
|3||leeks — sliced into rounds|
|200 g||spinach — young leaves, chopped|
|lemon — halved, zest and juice|
|nutmeg — ground, pinch|
|1 tsp||wholegrain mustard|
|1/2 tsp||dried oregano|
|1/3 cup||mature cheddar cheese — grated|
|100 g||feta cheese|
|pine nuts — handful|
|sea salt and freshly ground black pepper|
Preheat the oven the oven to 200º C.
Line a baking sheet with foil or parchment paper. Place the butternut onto the tray and drizzle with 2 tablespoon olive oil. Season with salt and black pepper. Toss to coat and roast for 40 minutes.
Heat the remaining olive oil in a frying pan and sauté the shallot for several minutes until softened. Add the leeks and cook for 2 more minutes. Pile in the spinach and allow to wilt down. Add the lemon zest plus the juice and season with nutmeg, salt and pepper.
In a jug, whisk the eggs, milk, mustard and oregano. Add a pinch of salt and the grated cheddar cheese. Grease a 22 cm round ovenproof dish. Place the roast butternut on the base of the dish, followed by the cooked spinach. Pour over the egg mixture and dot with crumbled feta. Scatter over the pine nuts and bake for 30-35 minutes until the top is golden and puffed. Serve with a rocket and avocado salad.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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