‘Spanakopita’ surprise $AVER
Serves 6 Prep 15 mins Cook 45 mins
✔ vegetarian
1 medium–large onion, finely diced
3 tablespoons olive oil
4 cups rainbow chard, leaves & stems roughly chopped
2 cups finely chopped
Tuscan kale leaves
1 lemon, zest and juice
1 bunch of dill or parsley, roughly chopped
2 large eggs
1 teaspoon salt flakes
¼ cup pine nuts
60g feta
250g cherry tomatoes
Pinch of caster sugar
Toasted sourdough, to serve (optional)
1 Preheat the oven to 190°C.
In a shallow, flameproof casserole dish, cook onion in 2 tablespoons of olive oil over medium heat for a minute or so. Put the lid on, reduce the heat to low and let the onion sweat for 5 minutes. Finish
