Spinach is one of the few vegetables where the health benefits increase after cooking.

I generally have spinach of some sort growing in my garden, as it is very easy to grow and seems to grow for a large part of the year here.  I actually grow several types of spinach and these are:  silver beet as well as a climbing spinach which has a bit more "zing" to it than the silver beet.  This variety grows well at certain times of the year (starting in the cooler months of autumn), and it seems to come up new each year.

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

This recipe was very popular with our visitors however will also last well in the fridge

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 ½ cups milk
5 large eggs or 6 small
¾ cup grated Parmesan cheese

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

Preheat the oven to 180°C/160° fan forced, and grease a 1 litre baking dish or glass pan.

Heat the butter and oil in a large fry-pan 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 in a food processor or blender, with the milk and eggs, until it is almost smooth, but still slightly textured.

Pour into the prepared baking dish.

Top with the grated Parmesan.

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

Slice the cake, and serve it with a salad or with thick buttered bread.


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