Kumara Topped Spinach Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 onion
• 2 garlic cloves
• 1 bunch spinach
• 4 sheets phyllo pastry
• 2 tablespoons butter (melted)
• 3 eggs
• 4 tablespoons milk
• salt
• pepper
• 75 g garlic and cheese gouda cheese
• 1 large kumara (sweet potato)
• 30 g butter
• 30 g parmesan cheese

Recipe

• 1 finely chop the onion and fry in oil until soft.
• 2 add the garlic and washed and chopped spinach. cook until all the liquid has evaporated. set aside to cool.
• 3 line a baking dish (size smaller than the sheets of phyllo) with 4 sheets of phyllo, brushing each sheet with butter and finishing with an unbuttered sheet.
• 4 fill the pie with the spinach mixture.
• 5 lightly beat the eggs with the milk and seasoning. pour over the spinach.
• 6 grate the gouda on top of the spinach. i used a mild cheese with garlic and herbs through it. you may want to add other herbs if you use an unseasoned cheese.
• 7 peel and thinly slice a kumara. i use a mandoline for this. the slices need to be quite thin to cook in the same time as the egg mixture.
• 8 lay the slices on top of the spinach and cheese, overlapping slightly.
• 9 dot the top with butter and put in an oven at 180degc or 350f for 30 minutes or until the kumara is soft.
• 10 grate some parmesan cheese over the kumara in the last 5 minutes of cooking. note: the kumara will probably discolour slightly but the parmesan cheese covers that up. turn the oven temp up a little to brown the cheese.
• 11 serve with a salad.