Cheesey Green Feta Slice

 This slice (in the original recipe it was called Feta and Spinach Brownie), but I've decided to call it Cheesey, Green, Feta Slice- just for fun.

Really, the mixture is just a variation on a savoury muffin, a frittata or fancy scone and it is so easy. It includes loads of greens & is brilliant hot, cold and for travelling and picnics.

There's lots of lee-way- just use what you prefer & what you have available.

The key ingredient is a load of greens- either spinach, or a mixture of garden or wild greens. 

These all came from our garden- a mixture of spinach, silverbeet, beet leaves, nettles, nasturtium leaves, loads of wild onions (whole plant) tender parsley stems, coriander, thyme, dandelion leaves, chickweed and anything else that takes your fancy.   

Rinse the greens if necessary, shaking off all the water well. Snip them all up with a pair of kitchen scissors & saute they them all in a fry pan with a good glug of olive oil. Cook just enough to cook them down as if blanched. Cool.

In a large bowl add 1 cup of white flour (organic white spelt for me)

1 tsp baking powder

1 tsp good sea salt & ground black pepper

Mix together

Add 1 cup of milk, 1/4 melted butter & 2 eggs & mix again.

Then gently add in the cooled greens, 1 cup of grated cheese- whatever's your preference: cheddar, mozzarella etc, a packet of feta (crumbled), and 2 tbsp of parmesan.

Other additions would be finely sliced sundried tomatoes, cooked asparagus, broccoli, capers, olives etc

Spoon into a deep baking tin such as a cake tin lined with baking paper. The one I use is 18 cms square.

Bake in a moderate oven for around 40/45 minutes.

This bake is delicious hot, but just as good cold and reheats very well too.

I doubled the recipe and we took this away with us on our last trip to The Stables in Otaki and it was so useful to have with us.

Katie X