With seasonal vegetables and sharp, crumbly feta, this slice is perfect for a weeknight dinner.

leek silverbeet slice
Serves:  12
Fresh from the garden:  Eggs, leek, mint, parsley, silverbeet
Season:  Autumn/Winter/Spring


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What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Preheat the oven to 200°C.

  • 3. Grease the slice pans or baking dishes with 1 tablespoon of the oil, and line with baking paper.

  • 4. Heat the remaining oil in the frying pan over a low heat. Add the leek and cook for 5 minutes until soft.

  • 5. Stir in the silverbeet stems and cook for 3–4 minutes, then add the silverbeet leaves and cook until softened.

  • 6. Transfer the cooked silverbeet into the small heatproof bowl and set aside to cool.

  • 7. Combine the parsley, mint, parmesan, feta, salt and pepper in the large bowl.

  • 8. Add the cooled silverbeet to the herb-and-cheese mixture and stir to combine.

  • 9. Place the sieve over the bowl, sift in the flour and gently fold into the ingredients.

  • 10. In the medium-sized bowl, whisk the eggs and milk together, then pour into the silverbeet mixture, stirring gently to combine.

  • 11. Spoon the mixture into the prepared pans or dishes and smooth the tops with the spatula.

  • 12. Bake for 30 minutes or until the slices are set and golden brown.

  • 13. Leave to cool for 10 minutes before turning out onto the wooden board. Allow to cool, then slice and serve.

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