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Veggie Bake

April, 2020

Spinach, Dill & Feta Bake

If you’re after a delicious veggie dish with simple ingredients and an easy to cook recipe, this spinach, dill & feta bake from our Forest Lodge Chef, Maja is just the thing.

You’ll need:

250g of leeks, thinly sliced

250g of baby spinach leaves, sliced

1 small white onion, chopped

9 eggs, lightly beaten

3 tbsp of mint, chopped

3 tbsp of dill, chopped

180g of Greek feta cheese, crumbled

25g of grated parmesan

Salt and pepper to flavour

3-4 tbsp of olive oil


  1. 1. Pre heat the oven to 160C/140C fan.
  2. 2. In a pan heat-up the olive oil over a medium heat.
  3. 3. Add the leeks and onion and sauté for around 10 minutes or until soft.
  4. 4. Add the remaining leaves and cook for 3-4 minutes until they have wilted down and are just tender.
  5. 5. Crack the eggs into a bowl, add the leeks, onions and spinach, herbs, feta cheese, parmesan cheese and finally salt and pepper – mix together.
  6. 6. Oil a shallow, round ovenproof dish and pour the mixture in.
  7. 7. Bake in the oven for around 45 minutes, or until lightly browned on top.

Recipe by Forest Lodge Chef, Maja Palmer


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