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Chard, Spinach and Feta Pie

December 2, 2017



● 1 leek, sliced

● ½tbsp coconut oil or ghee

● 1 bunch swiss chard, finely chopped

● 100g baby spinach leaves

● black pepper – a generous pinch

● 40g quality feta cheese

● 4 organic eggs

● 1/4 lemon

● 1 bunch parsley, chopped

● small handful pine-nuts



● Preheat oven to 180°C

● Sauté leeks in a large pan until soft

● Add swiss chard and cook through for 5 mins until soft and wilted

● Add baby spinach leaves and cook through until just wilted

● Season with black pepper

● Add the zest of lemon and 1 bunch freshly chopped parsley

● Spoon the chard and spinach mixture into a 22cm pie dish

● Break eggs into a bowl and whisk lightly until combined.

● Pour the eggs over the greens and gently fold through the mix of green goodness

● Crumble over the feta cheese and sprinkle over with a few pine-nuts

● Bake for 30—35 mins or until firm to touch and golden

● Remove from the oven and rest for 5 mins before serving and enjoy.


*Recipe modified from Zest4Life

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