I only had 4 sheets of phyllo left and I wanted something a little bit more substantial. The lonely kumara in my veg bin was the perfect answer.
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Units: US | Metric
- 1Finely chop the onion and fry in oil until soft.
- 2Add the garlic and washed and chopped spinach. Cook until all the liquid has evaporated. Set aside to cool.
- 3Line 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.
- 4Fill the pie with the spinach mixture.
- 5Lightly beat the eggs with the milk and seasoning. Pour over the spinach.
- 6Grate 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.
- 7Peel 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.
- 8Lay the slices on top of the spinach and cheese, overlapping slightly.
- 9Dot the top with butter and put in an oven at 180degC or 350F for 30 minutes or until the kumara is soft.
- 10Grate 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.
- 11Serve with a salad.
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Nutritional Facts for Kumara Topped Spinach Pie
Serving Size: 1 (243 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 349.7
- Calories from Fat 208
- Total Fat 23.1 g
- Saturated Fat 11.1 g
- Cholesterol 198.6 mg
- Sodium 436.3 mg
- Total Carbohydrate 24.2 g
- Dietary Fiber 3.6 g
- Sugars 3.3 g
- Protein 12.8 g
The following items or measurements are not included:
garlic and cheese gouda cheese