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Savoury Spinach Cake

by Finy (follow)
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Spinach is one of the few vegetables where the health benefits increase after cooking.

If you can, use fresh spinach in this recipe, as freezing spinach diminishes the health effects.


I grow my own spinach, which is a different variety than the more common silver beet, and I find it has a more spicy taste than the baby spinach. This one grows very easily, and regenerates often.


Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 4 servings

20g butter, preferably unsalted
1 tbsp olive oil
2 leeks, chopped
250g spinach leaves (or baby spinach)
Pinch of ground nutmeg
1 cups milk
5 large eggs or 6 small
cup grated Parmesan cheese

Wash the spinach thoroughly and pat dry or dry in a tea towel.

Preheat the oven to 180C and grease a 1 litre baking dish or glass pan.

Heat the butter and oil in a large frypan over a medium-low heat. Cook the leeks stirring, for 10 minutes or until soft.


Stir in the spinach and nutmeg, season, then cover and remove from the heat. Let stand for 5 minutes.


Whiz the spinach mixture, milk and eggs in a food processor or blender, until almost smooth, but slightly textured.


Pour into the prepared baking dish.


Top with the grated Parmesan.


Bake for about 25-35 minutes until the top is golden.

cheese on top

It should look like this.


Serve with a salad or thick buttered bread.


I like this Recipe - 28
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I wonder why that was bill -strange -i think after I ate a bit, put it in the fridge and re heated it was dryer than the original one, but mine was just a tiny bit runny as you can see from the second photo - certainly not enough to have soup etc -sorry about that!

Maybe it has something to do with the type of spinach?
by Finy
Mine looked and tasted great but did not fully set after 40 mins. I would reduce the milk a bit next time? The unset portion made a nice side soup!
This sounds very tasty, and not dissimilar to a pastryless quiche that we make. My daughter would like this one better than mine, I'm sure, as mine has 150mls of cream in it too... will try this one out sometime soon.
It is very tasty and no, I try to avoid quantities of cream in savooury recipes.
by Finy
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