naked spanakopita

Serves 4 - 6

1 large bunch spinach (or 500g

mixed dark leafy greens such

as kale, rainbow chard,

spinach, kale, and bok choy)

1 brown onion, diced

2 handfuls dill

1 tbsp buckwheat flour (or

preferred flour)

100g goat milk feta (or vegan

feta)

4 eggs

A pinch of pepper

Inspired by Anushka's yiayia’s spanakopita, a Greek spinach and feta pie. We’ve skipped the pastry to make room for more leafy greens (and because we’re lazy). This is one of our favourite ways to get a big serve of spinach in.

Heat a large pot over medium heat. Sauté onion for five minutes or until fragrant. Add greens. Heat through for approx. 5 minutes or until wilted. Transfer the spinach and onion to a mixing bowl and add dill, buckwheat flour, feta and eggs, and combine well. Put the mixture into a lined 20 x 20cm baking tray. Bake at 180°C for 30 minutes or until golden and no visible liquid.