As you know, if you are a regular reader of this blog, my dad has many requests for me, from biscuits, scones, muffins and a myriad of other dishes that seem to take his fancy… I think he thinks I am his own personal chef… well I kind of am! 🙂
I also have a lovely garden and that keeps us and many of our friends fed with fresh vegetables and the odd fruit on occasion. Spinach is kind of a staple and we seem to have it in some form or another in the garden most of the year round. We have just had the last of our spring crop, as it is starting to get a bit too hot to grow another lot, so we chop, cook and freeze for later use or like today make a big batch of spinach and cheese bake. It is sort of variation on zucchini slice.
Anyway back to dad, he saw mum getting the last of the spinach out of the garden last week, and asked if we could have Spinach and Cheese Bake (he really shouldn’t eat it as he has gallbladder issues) but ah well! I said yes dad we can make it but we don’t have all the ingredients yet! So, EVERY day since then, have you got the ingredient for that dish yet? Are you going to make that bake today? I have been so busy this week with catering and Thermomixing that I just haven’t had time to make it! It is now Saturday afternoon, I have all the ingredients and I am sitting down to make this and also convert it into a Thermomix recipe!
Ingredients
350g Spinach or silverbeet (with stems removed)
200g Tasty Cheese
200g Feta
250g Tub or Ricotta or Fresh
1/2 cup Plain Flour (80g) (Gluten Free works just as well)
8 eggs
Pepper to taste (you don’t need salt because the cheese tends to be salty enough)
Method
1.Preheat oven to 160 degrees celsius and prepare a 25cm by 35cm baking dish with baking paper.
2.Finely chop spinach and place into a large bowl.
3. Add grated tasty cheese, crumbled feta and ricotta.
4. Mix in flour and beaten eggs. pepper to taste.
5. Pour mixture into a large prepared baking dish. (Its is fine if your dish is smaller, but you may need to cook it for longer)
6. Bake in oven for approximately 45 minutes.
7. Leave to cool in the dish then slice and eat.
I love serving this dish warm with a quick tomato, onion, olive oil and balsamic vinegar salad.
THERMOMIX METHOD
Just to let you know I find it much easier to do each step and just do a quick mix at the end. To measure the flour put the bowl on top of your Thermomix and weigh the flour in it… or you could dust off that 1/2 measure and use it for old times sake. 🙂
1. Preheat oven to 160° celsius and prepare a 25cm by 35cm baking dish with baking paper.
2. Place roughly chopped spinach into the mixing bowl and chop 20 seconds/speed 5, you will need to use the spatula to help move the spinach around so it all chops and place spinach into a large bowl. If you would like the spinach finer, just chop it for a bit longer.
3. Do not clean out the bowl but add roughly chopped tasty cheese and grate 5 seconds/speed 9, then tip on top of spinach.
4. Do not clean out the bowl… Depending on what type of feta you use you can either crumble it onto the spinach mixture or place it in the mixing bowl and chop 5 seconds/speed 5, then add to spinach mixture.
5. Do not clean out the bowl but place eggs into mixing bowl and beat 10 seconds/speed 5, then add to the spinach mixture.
6. Add ricotta, flour and pepper to taste and fold all ingredients gently with a wooden spoon until well combined.
7. Pour mixture into a large prepared baking dish and press into the dish (Its is fine if your dish is smaller, but you may need to cook the bake for longer).
8. Bake in oven for approximately 45 minutes.
9. Leave to cool in the dish then slice and eat.
There you have it… Spinach and Cheese Bake, delicious for school lunches, snacks, breakfast, lunches or dinners. Fantastic to take to a BBQ instead of a salad or, just make easy simple salad to accompany it, or what I prefer to do is just eat it on its own when I’m in a hurry and need some good fast food.
Do you have family members that constantly ask you to make the same thing all the time or think that you have time to whip up anything for dinner at a moments notice? Why don’t you tell me your stories, so I don’t feel so bad… 🙂
Enjoy Irresponsibly!
Liz x
If you like this recipe you also might enjoy these, just click on the name and it will take you to the page…!
Sweet Potato Salad with Baked Philly Cheese
Scones – Parmesan, Parsley and Sun-dried Tomato
Rosemary Farinata – Chickpea Pancakes
Liz xx
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Your dad is a lucky man to have you as his personal chef!! 😀
Aww Thanks Lorraine, it is one of the main reasons I came home, so we could have some time together while he is still with us 🙂 Liz xx
It’s lovely that your father asks you to cook for him. And I love the sound of all the produce coming from your garden. This is a great-looking slice and I’ll make this – it looks to be a lovely vegetarian mid-week meal xx
Thanks Charlie… it is especially nice with my girls (chicken) laying three eggs a day! Liz x
Looks delicious Liz. I’ve always made it with the filo pastry – this is a much healthier option – I’ll definitely be making it in the next couple of weeks. Thank you. xx
Thanks Chris… don’t know about healthier, but easier not having to deal with filo 🙂
Thanks so much for stopping by! Liz xx